The inspiration for this vinaigrette came after eating at my local bartaco in Port Chester. The flavors were bright, well balanced and absolutely delicious. I had to find out what was in it, so, I asked for the basic ingredients and did some testing of my own, until I created an inspired salad dressing that delivered the same zesty punch. The dressing is pleasantly assertive and when paired with a chopped salad of your choice, will liven the greens and create a perfectly tasty dish.
2 TB olive oil
¼ cup canola or other mild vegetable oil
¼ cup lime juice (2-3 limes)
2 tsp serrano pepper, seeded and minced (or to taste)
½ tsp Kosher salt
1 tsp honey
½ cup cilantro (leaves and stems), roughly chopped
Place all of ingredients in a blender and pulse until combined. (Do not overblend!) Taste and adjust seasonings. If too salty, add more lime. If too citrusy, add more salt. If too spicy, add a drizzle more honey. Dressing should be assertive so that it retains a full flavor when tossed with salad.
Store in fridge for up to 3 days, and serve over chopped salad of lettuce, tomatoes, cucumbers, carrots, onions and mild Mexican cheese such as queso fresco or Cotija.
Makes approximately ¾ cup of dressing, good to dress a salad for 6-8 people.