It’s Secret Recipe Club time again! If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
For the month of May, I was assigned to Katherine Martinelli, a food writer/blogger currently living in Be’er Sheva, Israel. I was really excited to be assigned her blog, since she made my Pumpkin Granola back for SRC November. I love the international flair of her blog–especially all the fun fresh produce and nuts available at her local market. So many of Katherine’s recipes sound amazing…. I could hardly decide what to make! I mean, Mango Chicken with Coconut Rice? Whole Wheat Chocolate Chip Cookies? Homemade Graham Crackers? Yes please times three! I had grand plans to make Homemade Graham Crackers… however, life got in the way. Last week was finals week, and I graduated from my dual master’s program (MA- African Studies, Master of Library Science) on Friday!
Such a happy day and a great weekend with family! But sadly the craziness of the past few weeks derailed my grand plans. So once again I browsed through the recipes on Katherine’s site and found the most delicious, gorgeous dressing that I have ever laid eyes on… Cilantro-Lime Vinaigrette!
I mean, is that not beautiful? Here’s a close up in case you’re not certain.
And not only is this dressing pleasing to the eye with its specks of cilantro, Dijon mustard seeds, and creamy-light goodness… it also tastes fantastic…
by the spoonful or on a salad, duh. The sharp flavor of the garlic is mellowed and sweetened by the citrusy tang of the fresh lime juice. It’s the perfect pairing for classic salad components like baby spinach, shaved carrots, chopped tomatoes, and crisp bell peppers. I think it would also be great tossed with pasta or as a marinade for grilled chicken.
So even if you didn’t find this dressing because you were pressed for time like I was, this homemade Cilantro-Lime Vinaigrette dressing is a great addition to any salad and to your homemade dressing repertoire. Enjoy!
from Katherine Martinelli
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 large cloves garlic [or 3 smaller cloves], minced
- 1/4 teaspoon Kosher or sea salt
- 1 teaspoons sugar
- 1/4 cup canola oil
- 1/4 cup olive oil
- 1 teaspoons whole grain dijon mustard
- 1/4 cup roughly chopped cilantro, packed
Place all items in food processor or blender. Pulse until garlic and cilantro are fully crushed, and everything is well combined. Store covered in the refrigerator for up to one week.
Be sure to check out other posts from today’s reveal of the SRC. Have a great day!
49 thoughts on “SRC: Cilantro-Lime Vinaigrette”
Congratulations on your degree. That is quite impressive.
Love Katherine’s site, you got assigned a great one to do. Lovely choice in recipe and perfect for SRC. I bet it tasted out of this world.
thanks! yes, katherine’s site is great. 🙂
Love Katherine’s site! Great pick and congrats on your graduation.
thank you susie!
Congratulations on graduating, Sarah!
thank you, Christina!
OMG – I made this dressing tonight and put it over a shrimp taco salad I made for dinner and it was AMAZING! I have already bragged to many friends about how good it was. Thank you for sharing – I will make this again and again and again – great, easy recipe with things I have on hand always and a super use for my immersion blender.
so glad to hear this!!! i actually made it again this weekend too, and have some packed to go along with my lunch salad today. so delicious!