(recipe from Bobby Flay)
6 scallions, pale and dark green parts only, coarsely chopped
1 jalapeno, seeded and chopped
3 Tbsp. sherry vinegar
3 Tbsp. water
1 tsp. honey
1/4 cup plus 1 Tbsp. canola oil
3 Tbsp. chopped cilantro
salt & pepper
In a blender, puree the scallions, jalapeno, vinegar, water, and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper.
(Made 9/12/11. I added lots of the white parts of the scallions, too, which made the dressing very strong. Stick with the green parts! Really good zippy dressing for salads.)
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