Cilantro Lime Vinaigrette

Name: Cilantro Lime Vinaigrette
Yield: makes 1/2 cup
Ingredients: 3 1/2 tablespoons freshly squeezed lime juice; 2 teaspoons brown rice vinegar; 1/4 teaspoon sea salt; 1/4 teaspoon ground cumin; Pinch of cayenne; 3/4 teaspoon agave nectar or honey; 1/4 cup extra-virgin olive oil; 2 teaspoons finely chopped fresh cilantro

December 9, 2011

Vinaigrettes, at least the way we design them, have a double purpose. They’re a wonderful addition to kick up greens and put their taste over the top. But I also like them as marinades for fish and meats. There’s nothing like a dish that’s marinated until the meat is so tender that it practically slides off the bone and into your mouth. In Middle-Eastern cuisine, some dishes are marinated for days. Okay, so few us are that patient—and in truth it’s really not necessary. Even just a little cuddle time between a dish and these vinaigrettes/marinades is enough to make any meal succulent. I like the Cilantro Lime Vinaigrette as a marinade for fish and chicken recipes.

Recipe notes

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