Thursday, June 11, 2009

Cilantro-Lime Vinaigrette

Will the sun ever come out? I am beginning to think not, but fresh produce and herbs have provided a ray of sunshine in an otherwise dreary season. My sister was washing and storing her CSA share this past week while I sat at her kitchen table playing with my niece, The Muffin, when she asked, "What am I going to do with all this cilantro?". Here's what I did. Thanks, Krissi, for sharing the bounty with me.

Cilantro-Lime Vinaigrette

Juice of three limes
1 small shallot, finely minced
1 tablespoon agave nectar
1 tablespoon brown rice vinegar
½ cup chopped fresh cilantro
A dash of green chile hot sauce
½ cup extra-virgin olive oil
Salt and pepper

Whisk all ingredients together, or shake them in a jar. We enjoyed this with a well-chilled salad of freshly picked lettuce, radishes, carrots and avocado.

1 comment:

krissabeth said...

I made this vinaigrette on Sunday and poured about half of it over 2 cans of beans (1 garbanzo & 1 cannellini) that I had rinsed & drained and poured into a bowl.
It made a delicious & quick side dish for grilled vegetable & mozzarella sandwiches on whole grain bread. It tastes even better if you let the beans sit in it for a day.
Thanks Trish!