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Epicurious

Cilantro Vinaigrette

I got this recipe from Patricia Jinich, chef-instructor at the Mexican Cultural Institute in Washington, D.C., who got it from her sister. Don’t be fooled by its simplicity; it is perfectly balanced. It will keep its lively color for about a week in the refrigerator, but the flavor will last another week or two, meaning you can feel free to splash it onto all manner of salads, plus avocados, tomatoes, green beans, even cold rice. You can also use other leafy herbs, particularly parsley, basil, or mint, instead of the cilantro.

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