Marinades can make all the difference in the way food tastes. A good Vinaigrette adds the necessary acids to balance flavors of vegetables and fruits. Mastering salad dressings will help in making you seem like a rock star chef to your friends and family.
Finding the delicate balance between sweet and sour is the challenge in making a good vinaigrette. Too much acidity, and it overwhelms the food, not enough, and it will fall flat. Getting that balance right takes practice. I have used these recipes over and over again, and when I follow the measurements I set for myself, it works.
Cilantro Lime vinaigrette is a standard dressing in the refrigerator, in case I need to flavor tofu, or spike a salad. You can’t go wrong with limes and cilantro. The bite of the lime may seem too much at first, but once you blend in the agave, and put it on a salad, or marinade portabello mushrooms, that bite gets absorbed into the food, adding a bright flavor to whatever you are cooking or dressing.
Cilantro comes into it’s peak in late spring, and then again in July and August. My favorite time of year is when the price is 4 bunches for a 1.00.
Try this vinaigrette on Ginger Lime Jicama Salad. It’s amazing.
- 1/4 cup fresh lime juice
- 1 bunch cilantro, roughly chopped
- 2-3 cloves garlic
- 3 tbsp Apple cider vinegar
- 1 tsp agave nectar
- 1/2 cup Olive oil
- 1 tsp sal
- Put all ingredients except olive oil into the blender and blend on high speed.
- Slowly add in the olive oil in a steady, thin stream so that the dressing emulsifies .
- Add salt & pepper to taste.
- Pour into bottle and store in the refrigerator (use a funnel for less mess).