Simple Cilantro-Honey-Lime Vinaigrette

This dressing is delicious all year but I especially love it during the winter months when the citrus, cilantro and honey do a heavy lift to brighten winter plates. This dressing is delicious with avocado, grapefruit, red onion and hearts of palm served over butter lettuce – one of my all-time favorite salads. It’s a perfect sauce for duck confit tacos, grilled scallops or fish, roasted root vegetables, or a summer salad of fresh corn, cherry tomatoes, pickled red onion and cotija cheese.

Cilantro-Honey-Lime Vinaigrette

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• Author: Kara Taylor- Home Cooks Guide
• Prep Time: 5
• Total Time: 5 minutes
• Yield: 2 cups 1x
• Category: Condiment
• Method: mix
• Cuisine: Spanish/Latin American
• Diet: Vegan

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Description

This versatile, sweet and citrusy dressing will brighten your plate.

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Ingredients

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1 bunch cilantro, chopped

1 garlic clove, minced

1/2 cup + 2 Tablespoons Lime Juice (or a combo of lime-grapefruit juice)

1 scant cup of canola oil

1/2 cup honey

1/2 teaspoon salt

1/4 teaspoon pepper

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Instructions

Combine all ingredients except the oil in a blender or in a jar with an emersion blender.  Blend until smooth.  Starting with a couple drops at a time, add the oil in a slow and steady stream.

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Equipment

| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |

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| Vitamix Explorian Blender, Professional-Grade |

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Notes

I almost always use canola or another neutral oil for salad dressing.  I find extra virgin olive oil competes with the flavors in the dressing and can have a heavy feel to it once emulsified into the dressing.