"Magic" because it takes so little time but has a big pop of flavor, this bright, mildly spicy dressing is gorgeous on all types of salads, especially hearty ones such as bean, potato, or pasta types. But keep it in mind for meat and fish, too. If you want to amp up the heat level, double the amount of jalapeño. The recipe, which makes 1 1/4 cups, is a Yummly original created by Martha Holmberg.
- 1/2 tsp. finely grated lime zest (lightly packed)
- 1/2 jalapeño chili (small, seeded and coarsely chopped)
- 1 clove garlic
- 1/4 tsp. salt (plus more to taste)
- 1/2 tsp. sugar (plus more to taste)
- 1 cup fresh cilantro (leaves and tender stems, lightly packed)
- 1/4 cup fresh lime juice
- 3/4 cup extra-virgin olive oil
- Put lime zest, chili, garlic, and salt and sugar in a food processor or blender. Pulse until chili is finely chopped. (If you're using a blender, stop to stir ingredients a few times if needed.)
- Add cilantro and pulse until finely chopped. Scrape down sides of processor or blender with a rubber spatula. Add lime juice.
- With processor or blender running, slowly pour in olive oil. Process until dressing is creamy. Adjust seasoning, adding more salt or sugar to taste if you like.
- Serve vinaigrette on mixed green salads, roasted vegetable salads, tomato salads, steamed new potatoes, white beans, grilled or baked fish, grilled chicken breasts, and sliced grilled steak. Dressing keeps in refrigerator up to 1 week.
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|Calories180Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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