Cilantro-Lime Salad Dressing

This superb recipe uses a food processor on the “pulse” setting. Don’t use a blender: The sought-after effect is to chop - rather than liquefy - the cilantro. You’ll find this dressing perfect for summer salads of almost any type - vegetable, fruit, or coleslaw. 

Cilantro-Lime Salad Dressing:

1 jalapeño pepper, seeded and chopped

1 garlic clove

3/4 tsp. (7 mL) powdered ginger

1/4 c. (60 mL) lime juice

1/3 c. (80 mL) honey

2 tsp. (10 mL) balsamic vinegar

1/4 tsp. (60 mL) salt

1/4 c. (60 mL) cilantro, stemmed and packed into measuring cup

1/2 c. (125 mL) olive oil

Add all ingredients except olive oil to food processor. Add olive oil drop-by-drop while very briefly pulsing (the feeding tube for newer food processors will do this for you); pulse until all oil is entirely added and cilantro is in small leaf form. Don’t strain this dressing. Rest dressing in refrigerator 30-to-60 min., so flavors can blend. Remove from fridge several minutes before serving, allowing olive oil to return to room temperature.