It’s time for another Taco Tuesday recipe post. For those of you just joining, I kicked off a new series this summer where we taco ’bout all of our favorite Mexican dishes. Turns out lots of us live for all things Taco Tuesday. You are my people. Today I am sharing a DELISH Cilantro Vinaigrette homemade dressing my bestie served at her home a few weeks ago when they surprised me for my (pandemic-belated) 40th birthday celebration. We were all licking our plates and asking for the recipe. It is perfect on top of a summer salad of fresh tomatoes, avocado and roasted corn on the cob. The Cilantro Vinaigrette salad dressing is easy to make, but definitely the shining star of this dish.
Cilantro Vinaigrette Salad Dressing
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
She served this Cilantro Vinaigrette salad dressing over a bed of lettuce topped with cubed heirloom tomatoes, cubed avocados and roasted corn on the cob. It’s hard to see from this picture, but there is a layer of lettuce below the yummy veggies. She roasted the corn in the oven and it was AH-MAZING.
Happy Taco Tuesday!