Creamy cilantro dressing
By Tali Simon | December 25, 2012
I love fresh herbs. But I don’t love when they start to wilt about five minutes after I buy them.
I used to wash a whole bag of herbs at once. For me, this is just like sifting a full kilo of flour or sorting a full kilo of lentils in one go, even when I only need a cup of the stuff right then. Cooking is just so much easier when your ingredients are prepped ahead of time.
But herbs really throw off my groove. Fresh [enter your herb of choice] that’s been washed, dried, and put in a container just doesn’t last. A day? Okay. Two days? Maybe.
It’s only when I wash them right before use that I can be sure of cooking with actually-fresh herbs.
So my favorite recipes are the ones that use a hefty portion of herbs at a time. Like this dressing — it uses about half a bag of cilantro (as in the standard-size Israeli bags). Half went in this, half in a chickpea salad, and there you go: Two dishes made significantly more awesome through the addition of cilantro, all of which was fresh and delicious and aromatic.
This dressing has a kick from the fresh garlic and lemon juice, but the acidity is balanced by the sour cream’s more mild flavor and the earthiness of the cilantro.
And if you can’t think of anything else to do with the rest of your cilantro, just make a double batch of dressing. I have a sneaking suspicion that this stuff would be pretty good in a pasta salad.
One year ago: Beet & carrot latkes
Adapted from Joy of Kosher
Yield: 1½ cups
Ingredients
- ⅓ cup fresh cilantro, roughly chopped
- ¼ cup water
- 2 large garlic cloves, minced
- 2/3 cup plus 2 Tbsp sour cream
- 2 Tbsp mayonnaise
- ⅓ cup extra-virgin olive oil
- 1 smallish lemon, juiced
- ¼ tsp cumin
- ¼ tsp salt
- freshly ground black pepper, to taste
Directions
1. Process cilantro, water, garlic, sour cream, and mayonnaise in a food processor fitted with the knife blade until you achieve a smooth consistency dotted with green flecks.
2. Add olive oil, lemon juice, and spices and process until evenly combined. Refrigerate at least 30 minutes before serving. Keeps well in the fridge for 7-10 days.
10 Comments
jessica on December 25, 2012 at 2:50 pm.
i’m so glad you posted this recipe! i made cilantro dressing last week and it was practically poison – now i will try your recipe, it looks great!
stephanie/the kosher foodies on December 25, 2012 at 5:09 pm.
cilantro is my favorite! and i’m growing some in my aerogarden right now, i’ll definitely make this soon!
Debbie Oziel on December 26, 2012 at 11:09 am.
This looks awesome as everything you make is. But woman! Go be with your baby!! Mazal tov!!!!
Tali Simon on December 26, 2012 at 12:59 pm.
Don’t worry, some posts are scheduled ahead of time.
Ariella on December 27, 2012 at 1:47 am.
Omg!!!! What’d you have!!!!
Tali Simon on December 27, 2012 at 8:43 am.
Take a look at the newest post.
Debbie Oziel on December 31, 2012 at 7:36 pm.
Hi Ima!! How would you make this pareve?
Tali Simon on December 31, 2012 at 7:42 pm.
Love how that sounds.
I haven’t tried it this way, but I’d go with mayo instead of sour cream.
Ofira on December 31, 2012 at 11:17 pm.
I just made this but substituted Greek yogurt for the sour cream cuz that’s what I had in the fridge. Came out very light and yummy. I’m sure the sc would taste creamier but given the calorie difference I’m glad it taste great this way too.
Tali Simon on January 1, 2013 at 8:27 am.
Thanks for this comment. I’m sure other people would like a lighter version, too.