This vinaigrette is fresh and bright but best of all it uses up that leftover coriander bunch you have lying around in your fridge going bad. It is fantastic drizzled on fish or chicken as well as grain/rice bowls. If you don’t like coriander you can simply substitute with basil – its a great way to use up leftover basil as well… Recipe is from “What Gaby Cooking – Everyday Californian Food and Eat What You Want.
Ingredients
- 1 shallot, roughly chopped
- 2 cups (95 gm) tightly packed fresh coriander leaves
- 1 clove garlic
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp kosher salt (less if not kosher)
- Freshly cracked black pepper
Directions
In a high powered blender, combine the shallot, coriander, garlic, red pepper flakes. oil, vinegar and salt.
Blend for 1 to 2 minutes, until very smooth. Adjust the salt as needed and season with pepper.
The dressing will keep in an airtight container in the fridge for up to 3 days.
Any leftovers can be frozen in ice cube trays for when your meal just needs that pop of brightness. As always I love if you left me a comment letting me know what you think. Enjoy. Sheryl x
