I decided this blog needed less talk and more action, so the other night I made the Cilantro Vinaigrette.
Then I decided to tell you ALL about it.
The recipe is not hard at all, but it does take a few minutes to pick the amount of cilantro leaves needed off the stems.
Do you want a spoiler?
Okay fine. I’m feeling generous.
It was a few minutes well spent.
The Cilantro Vinaigrette recipe description says: “It makes for the most delicious salad dressing, you can spoon it over roasted chicken, salmon or steak, you can toss it with a bowl of quinoa, pasta or farro, or you could eat it with a spoon straight out of the fridge. No judgement here.”
I may or may not have eaten
I definitely did more than once the vinaigrette straight from the blender with a spoon.
Then I dipped a tortilla chip in the vinaigrette
more than once because you can’t just have one chip. THAT was amazing.
deciding this experience called for my stretchy pants a lot of “taste testing,” I put the cilantro vinaigrette on top of my chicken taco salad.
A couple of days later I used up the last of the vinaigrette on breakfast burritos.
Don’t make me choose a favorite way to eat this vinaigrette!
One note about the recipe: it calls for 2 cups of tightly packed cilantro, stems removed. It’s really hard to gauge how much cilantro that is when you’re in the store.
My giant bunch of cilantro ended up being only one cup. I kept the other ingredients the same as the recipe indicated and clearly the vinaigrette turned out just fine.
More than fine, actually. It was the best thing I’ve tasted in a good long while.
In what is a rare act for me, I didn’t add one single thing to the recipe.
Would I make Cilantro Vinaigrette again?
I know the subtle nature of this blog post might have you wondering, did she like it? It’s so hard to tell.
Let me spell it out once and for all. Yes! Definitely. Making the recipe again is a no-brainer.
And I must insist that you try it too. I won’t be happy until you do!
Other recipes in the Would I Make It Again Series: