Zesty Cilantro-Lime Vinaigrette

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.