Balsamic, Cilantro-Lime, And Lemon Vinaigrettes
I used to think there was no way I could ever make my dressing, not true.
Equipment
- 1 food processor 10-cup
- 1 blender Substitute an immersion blender
- 4 (8-ounce) jelly jars With lids
- 2 mixing bowls 1 small and 1 large
- 1 chef's knife
- 1 cutting board
- 1 whisk
Ingredients
Ingredients for the Cilantro-Lime Vinaigrette: Yields: 8 to 10 ounces
- 1 cup fresh cilantro leaves
- 1 tbsp ginger Freshly-grated
- 1 tbsp garlic Freshly-grated
- 2 tbsps shallots Roughly chopped
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tsp cayenne pepper
- 3 tbsps Agave nectar (substitute granulated sugar)
- 1/4 cup soy sauce Low-sodium
- 1/4 cup red wine vinegar
- 1/4 cup fresh lime juice
- 1 cup *E.V.O.O.
Ingredients for the Balsamic Vinaigrette: Yields: 6 ounces
- 2 tbsps shallots Finely chopped
- 1 tbsp garlic Freshly-grated
- 1 tbsp Dijon mustard (substitute a spicy mustard)
- 1 tsp red pepper flakes
- 1 tbsp Agave nectar (substitute honey)
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup good balsamic vinegar
- 1/2 cup *E.V.O.O.
- 1 tbsp Italian flat-leaf parsley Finely chopped (optional)
Ingredients for the Lemon Vinaigrette: Yields: 6 ounces
- 1/4 cup fresh lemon juice (3 juicy lemons)
- 2 tbsps shallots Finely minced (optional)
- 1 tbsp garlic Freshly-grated (optional)
- 1 tbsp Dijon mustard (can sometimes be left out of a Lemon Vinaigrette)
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/2 cup *E.V.O.O.
- 1 tsp Italian flat-leaf parsley Finely minced (optional)
Instructions
- Instructions for the Cilantro-Lime Vinaigrette:Start by placing cilantro leaves into a food processor fitted with a metal blade. Add 2 tablespoons of *E.V.O.O. (the remaining olive oil will be added through the feeding tube) and pulse the leaves until they're finely minced. Remove the processed cilantro and transfer to a small bowl. Back in the food processor, add the ginger, garlic, shallots, fresh lime juice, kosher salt, fresh-ground black pepper, cayenne pepper, agave nectar, and low-sodium soy sauce. Pulse all the ingredients just enough to combine everything.Once combined, add the processed cilantro leaves back into the food processor. Place the lid and feeding tube on. Turn the processor to the ON position and slowly add the remaining *E.V.O.O. through the feeding tube until combined. Remove the lid, add the red wine vinegar, and stir once. This recipe yields 10 ounces of vinaigrette, so you'll need 2 jars. Transfer the vinaigrette to the jars. Place the lids on tight, and give a good couple of shakes to combine everything.Instructions for the Balsamic and Lemon Vinaigrette:Add all the ingredients for both vinaigrettes into their respective 8-ounce jelly jars. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake well.There you have it, my Balsamic, Cilantro-Lime, and Lemon Vinaigrettes.
Notes
1) I prefer my vinaigrette to be one part acid to two parts oil.
2) Important note: I wanted to mention there are 2 ingredients in the list below, for the Lemon Vinaigrette, that are optional. I kept these 2 ingredients in the recipe because you may need the Lemon Vinaigrette to have a subtle onion and garlic flavor. There may be times when all that's required is fresh lemon juice, *E.V.O.O., kosher salt, fresh-ground black pepper, and no Dijon mustard, for example, my Feta And Watermelon Salad And Skewers. The links for this and other recipes are on the home page.
3) Place the dressing in the bottom of the bowl first. Right before serving the salad, add the lettuce/greens, and toss to coat.
4) It's important to wash and then dry the leaves well so the dressing will adhere to the leaves.
5) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
7) The Kcal count on this recipe card is for 1 serving (2 tablespoons) of the Cilantro-Lime Vinaigrette only.
