Cilantro-Lime Vinaigrette


I think the tang of this vinaigrette is best with a crisper lettuce, like romaine. Or better yet, with a mix of romaine and some thinly sliced cabbage, like in my Almost Any Time of Year Crisp Salad.



Makes about 1 cup

1 small garlic clove
¼ cup finely chopped lime juice
1/8 teaspoon ground coriander
1 teaspoon light brown sugar
½ cup neutral oil (my preference is avocado)
¼ cup finely chopped cilantro
Kosher salt
Freshly ground black pepper


Using a Microplane, grate the garlic into a small mason jar. Pour over the lime juice. Let sit for 15 minutes.

Add the ground coriander, brown sugar, and oil. Secure the lid and shake. Add the chopped cilantro and shake again.

Season to taste with salt and pepper.