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.Cilantro Vinaigrette
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!
