Cilantro Vinaigrette

Submitted by Outta Here

"This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices."

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 1 cup

ingredients

• 1⁄3 cup fresh lime juice
• 4 garlic cloves, peeled
• 2 tablespoons fresh cilantro, chopped (or to taste)
• 2 tablespoons fresh Italian parsley, chopped
• 2 teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon dried oregano
• 1⁄8 teaspoon cayenne pepper
• 3⁄4 teaspoon salt
• ground black pepper, to taste
• 1 cup canola oil (or peanut oil-do not use olive oil)

directions

1. Place all ingredients except oil in a food processor or blender. Process until combined.
2. With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
3. Taste for seasoning (and more cilantro or cayenne if needed).
4. Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

Reviews

[Jubes]

Reviewed for Aus/NZ Forum Recipe Swap- 1 really enjoyed this dressing- made the night before and the flavours blended well together. Great dressing to use my garden grown Italian parsley and coriander. This really gave a great tang to a mixed leaves and avocado salad. Photo also to be posted