Herb Heaven: In an effort to eat more vegetables and sacrifice my old habits of producing lunches full of preservatives (ie deli meat), I created this vinaigrette which can be applied to roasted vegetables at dinner or as the dressing for a zesty bean salad in your lunch sack. Keeping in sync with this all natural way of thinking, I even bought the beans in a bag rather than a can… soaked and cooked them myself!
Cilantro vinaigrette
- 2 cups cilantro
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 egg yolk
- 1 lemon squeezed
- salt and pepper
- 2 tbsp honey
Simple processs: In a blender, puree the ingredients.
Option 1: Serve over grilled vegetables: red bell pepper, zucchini, yellow squash.
Option 2: Use as the base for a bean salad. Dressing, feta, chopped tomato and bell pepper, minced shallot, white cannellini beans
Wine pairing: New Zealand Sauvignon Blanc. Similar acidity to balance out the vinegar and lemon, grassy qualities that will match the cilantro.
I think honey is one of the most underused and under-rated ingredients for a great salad dressing. Manuka honey with some Dijon, extra virgin olive oil, good seasalt and freshly cracked black pepper is one of the best dressing that will bring alive any old salad!
Agreed! And so much better for you than refined sugar
Yep, have to agree Kristen, honey does jazz up a salad dressing, I love the idea of putting a zing to a salad & not relying on deli stuff.
Love the raw egg yolk! Nutritious
I just got a whole mess of pastured eggs from Jennings Farm in Medford, NJ and have been enjoying plenty of soft-boiled eggs. Always lookin for a reason to enjoy raw yolk! Also – great fact about honey – if you source it locally, you’ll get a great immune boost against local allergens!