Growing up in the midwest, I didn't even know what cilantro is. Now it is one of my favorite herbs. Cilantro is a cool season herb, best grown from seed. This is our spring patch of the herb growing in the garden.I have and abundance of ciantro in my garden right now. This is one of my favorite ways to use a lot of it. This is a recipe from Bobby Flay's Bold American Food cookbook for Cilantro Viniagrette. I love it as a fresh tasting salad dressing. It's fabulous on sliced garden tomatoes with fresh mozzarella. It is also wonderful with grilled fish or chicken.
2 cups (tightly packed) cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1 tablespoon finely chopped red onion
1 tablespoon honey
1/2 cup olive oil
salt and freshly ground pepper to taste
Combine everything except the olive oil in a blender and puree. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to a day ahead and refrigerated. Bring to room temperature to serve.
Try some yourself and let me know what you think!