HungryForever

Cilantro Vinaigrette

When creating emulsified dressings, keep in mind that it is important to carefully follow this procedure, and to have all the ingredients ready and pre-measured prior to starting (Mise en Place). It is important to slowly drizzle in the oil, and then to turn off the processor as soon as you have completed adding the oil. The drizzling of oil must be slow enough for the ingredients to incorporate, but not so slow that the dressing breaks down. Although not listed, this dressing will work well if one avocado is added to the first three ingredients. Also, if you are sensitive to onions, or find them particularly strong, reduce the quantity to half an onion. If the dressing seems too thick, then thin it down with a small amount of water.

Ingredients

Puree in a food processor with a small amount of oil

– 1 sweet onion
cloves – 3of garlic
piece – 1 2-inch of gingerpeeled and diced, 5cm

Now add

quarts – 4 bunches of cleaned cilantro topsabout 1.5loosely packed
– 1 bunch parsley tops
in Pureeprocessor until well chopped.
ounces – 12 of seasoned rice wine vinegar355ml

Then add

With the processor on, drizzle in the oils listed below to create the final emulsion

pint – 1 peanut oil475ml
ounces – 2 of toasted sesame oil60ml
in Storea tightly sealed container. If the emulsion breakssimply shake or whisk together just before serving. Use any good quality salad oils that you have on hand.

Instructions

Store in a tightly sealed container.
If the emulsion breaks, simply shake or whisk together just before serving.
Use any good quality salad oils that you have on hand.