Is there anything better than cilantro? I think not! No matter what I’m eating I always feel like cilantro can make it taste better, I blame my Colombian roots. As I mentioned previously, I’ve been reading Gwyneth Paltrow’s It’s All Good book & have been having a lot of fun experimenting with some of her recipes. One of the recipes that caught my eye was her creamy parsley dressing recipe. As a vegetarian I eat a a lot of salads; I have a salad practically every day. I try my best to stay away from pre-made dressings & enjoy making my own, not only do they taste better but I like controlling the ingredients in them & knowing they’re as clean as they can get (store-bought dressings have a ton of sugar in them). I decided to modify Gwyneth’s recipe (you know, her & I are on a first name basis now, ha!) & use cilantro, my favorite herb instead. The result was an amazing dressing I’ve been putting on everything — & I mean everything. Salads, eggs, pasta, rice…I just love it. And I think you will to!
Ingredients (makes about a cup of dressing)
1 cup fresh cilantro
1/4 cup mayonnaise (or vegenaise if you want to make it vegan)
1/4 cup good quality olive oil
3 tablespoons white wine vinegar
3 tablespoons agave nectar
1/2 teaspoon freshly cracked salt
1/4 teaspoon freshly cracked black pepper
Place all the ingredients in a food processor or blender & mix until all ingredients are incorporated. I like my dressing to still have some of the cilantro leaf chunks so I pulse it for just a minute or so. If you like it creamier let it go for 2 – 3 minutes until totally smooth. Pour this bad boy over your favorite salads & enjoy. Who said salads have to be boring? Buen provecho!