Salad for Supper: Dressing

When you eat salad as much as I do, you need to get creative with salad dressing. My go-to is usually just a super simple blend of olive oil and vinegar, but lately I’ve had a hankering for a little something more. Luckily, I saved a page out of the March issue of Sunset magazine, which had a variety of dressing recipes. The one for a creamy fresh herb dressing caught my eye. I made it the other night with mostly cilantro since I’ve got cilantro aplenty in my garden right now and it is delicious! I found myself craving salad this weekend and even contemplated eating a salad as a midday snack, which I never do. It’s that good. The recipe says it will keep for two weeks, chilled, but it was so tasty, mine only lasted a couple of days.

Creamy Cilantro Dressing
Adapted from Sunset

This recipe incorporates coriander, which is actually cilantro seeds. So, I love that little botanical connection, not to mention the flavor. When you’re done making the coriander oil, don’t wash the pan. Set it aside and make honey coriander walnuts (recipe below).

1 Tablespoon canola oil
1 1/2 teaspoon ground coriander
1 cup lightly packed fresh cilantro, large stems removed
~1/4 cup fresh mint leaves (I used what I have – purple-colored, chocolate mint)
1/4 cup plain yogurt
1 teaspoon white wine vinegar
1/4 kosher salt

Heat the oil in a small frying pan over medium heat. Add the coriander; sizzle for a few seconds. Remove from heat and let cool. Roughly chop the herbs and put them in a blender with the yogurt, vinegar, salt, and coriander oil. Blend until smooth.

Want to make some delicious toasted nuts to go with your delicious cilantro dressed salad? Put the pan that you used to make the coriander oil back on the stove over medium heat. Add about a cup of shelled walnut halves and pieces. Drizzle with some honey, not much, just enough to give the nuts a little sweetness. Now, mix the nuts around until they are more or less evenly coated with the remaining coriander and warming honey. Move the walnuts around frequently until they are toasty, about five minutes. Make sure to move them around – they’ll burn faster than you think. Let cool before tossing on your salad. If you have no self control like me, put them out of sight until you’re ready to use them or you might gobble up the whole pan before they make it to your lettuce.

Here are some other salad dressings I’d like to try:
Ashley’s recipe for creme fraiche vinaigrette
Diana’s Mint Vinaigrette

What other dressings should I try?

7 thoughts on “Salad for Supper: Dressing

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