We love how hearty winter greens are starting to show up, bit by bit in the market. This dressing has bright flavors. It can stand up to the first hearty winter greens and combine nicely with more delicate greens too. It’s an exciting time of year when that hearty and delicate salad combination is possible.
If you have a garden and cilantro has gone to seed, it’s now coriander seed. Use fresh coriander seeds as an addition to a salad or here, in this intensely cilantro-y dressing. If you don’t have any fresh cilantro seed, use dried coriander seed. Before using whole spices, toast in a dry pan for a couple of minutes on low heat until fragrant.
makes ½ cup
- 1teaspoon fresh cilantro seed or 1⁄2 teaspoon dry whole coriander seed
- 4cups loosely packed cilantro leaves
- 2teaspoons Dijon mustard
- 4teaspoons sherry vinegar
- 3tablespoons extra virgin olive oil
- 1teaspoon sea salt
- 1⁄2teaspoon freshly ground black pepper
- If using dry coriander, pulverize in a spice mill, or with a mortar and pestle. Combine with the remaining ingredients and one tablespoon water in a blender. Pulse to combine, scraping down the sides several times to incorporate. Blend for 30 seconds more, until the mixture is well combined and emulsified. Store for up to 3 days in a tightly sealed jar in the refrigerator.