This dressing is another one lifted from my Moosewood Kitchen New Classics cookbook. My not-quite-10-year-old son has recently declared himself to be a vegetarian, so I have been knee-deep in my old veggie cookbooks and have unearthed some real gems! This dressing is meant for a shredded carrot salad, but really, if you like cilantro, this would be tasty over salad greens, too.
Cilantro Dressing
3 tablespoons olive oil
1 small clove garlic, minced or pressed
1 teaspoon minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon salt
2 tablespoons fresh lemon juice
pinch cayenne pepper (optional)
With a whisk or in a blender, combine all ingredients. (A blender will give a smoother result, but either way tastes good.) Pour over 2 1/2 cups peeled & grated carrots or the salad greens of your choice. Serve immediately.
A larger batch of this dressing will keep in the refrigerator, tightly covered, for about a week.
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