It started a few weeks ago when I was in Chicago. I went for my birthday. I ended up in a hotel in River West, a swanky neighborhood of Chicago. I’m a sucker for a delicious looking room service menu. I was hungry, but not too hungry. So, I ordered a salad. I was expecting just a salad. But, what I got was so much more.
The salad had dates and goat cheese. It had cornbread croutons and pulled Chicken. And the dressing was the perfect balance of tart and sweet. Naturally, I couldn’t wait to get home and play with the flavor until I got it perfect.
Here you go:
-1 bunch of cilantro, including stems
-3 cloves of garlic
-1/2 teaspoon of salt
-1/2 teaspoon of pepper
-1 teaspoon of Dijon mustard
-2 tablespoons of honey (if you add a bit more, no one will care)
-1/2 cup of lime juice
-1 1/4 cup of Canola oil
1. Add all ingredients to a blender, except for the oil.
2. Turn the blender on high and slowly pour the oil into the blender until the vinaigrette comes together.