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
- 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
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.