Lemon Cilantro Vinaigrette

Makes About 3 Cups

½         Cup Fresh Lemon Juice

3          Roasted Garlic Cloves

1          Bunch Scallions, About 6, White Part Only

1          Tablespoon Dijon Mustard

1          Cup Cilantro Leaves

¾         Cup Vegetable Oil

¾         Cup XVOO

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Zest of One Lemon

In the bowl of a food processor fitted with the steel blade add the lemon juice, garlic, scallions, Dijon mustard and cilantro leaves and finely chop.  With the motor running add the oils in a slow, steady stream through the feed tube and blend until emulsified.  Add the salt, pepper and blend to combine.  Add the zest and pulse 2 or 3 times (briefly).

Store in an airtight container and refrigerate up to 1 week.

This dressing is great with the wild rice salad, seafood salad or drizzled on grilled vegetables.

The following picture is from my recipe book that was started at my first kitchen job at the Mobile 5 star restaurant La Vielle Maison in Boca Raton.  The restaurant is long gone but the food memories will never die.DSC_0690

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