Cilantro Lime Vinaigrette
This vinaigrette relies on the balance between high-acid citrus and the earthy bite of fresh cilantro. By emulsifying the oil and lime juice into a tight, pale green sauce, you create a dressing that coats salad leaves or grilled protein without sliding off.
Freshness is the only shortcut.
Use cold-pressed oil and limes that feel heavy for their size to ensure you get enough juice. If your cilantro is wilting, this dressing will lack the necessary brightness.
- blender or food processor
- citrus reamer
- mason jar
What goes in.
- 1 cupfresh cilantro leaves and tender stems, packed
- 1/3 cupfresh lime juice (about 3 limes)
- 1/2 cupneutral oil, such as grapeseed or avocado oil
- 1 clovegarlic, peeled
- 1/2 tspfine sea salt
- 1/4 tspblack pepper, freshly cracked
Stream in the oil
To prevent the dressing from breaking, run the blender on low speed and drizzle the oil in a thin, steady stream only after the cilantro and lime are already processed into a smooth base.
The method.
Prep the base
Place the cilantro, lime juice, garlic, and salt into the blender. Pulse until the cilantro is finely minced and the mixture is bright green.
Emulsify
With the motor running on its lowest setting, slowly pour the oil into the blender. Continue until the dressing looks creamy and opaque rather than oily.
Adjust
Taste the vinaigrette. If it is too sharp, add another teaspoon of oil. If it lacks punch, add a pinch more salt.
Store
Transfer to a jar and keep refrigerated. Use within three days before the cilantro flavor turns dull.
Other turns to take.
Creamy version
Add two tablespoons of plain Greek yogurt or sour cream before blending for a thicker, milder dressing.
Spicy version
Drop one seeded jalapeño into the blender with the cilantro for a sustained heat.
When it doesn't go to plan.
Do not discard the cilantro stems; they hold significant flavor and blend perfectly.
If you don't have a blender, chop the cilantro and garlic until they are almost a paste, then whisk vigorously while adding the oil.
Always shake the jar well before serving, as natural separation can occur after an hour.
The ones that keep coming up.
Why does my vinaigrette turn brown?
Oxidation is likely. Use fresh ingredients and consume the vinaigrette shortly after preparation to maintain that vivid green color.
Can I use olive oil?
Extra virgin olive oil can turn bitter when whipped at high speeds in a blender. Use a neutral oil for the best texture.
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