Coriander Vinaigrette
Yields 7 cups
| Ingredients | Amounts |
|---|---|
| Pure olive oil | 4 cups |
| White wine vinegar | 2 cups |
| Cilantro, roughly chopped | 4 ounces |
| Coriander seeds, toasted | 1 ¼ cups |
| Shallots, roughly chopped | 8 |
| Kosher salt | 5 tablespoons |
| Jicama, cut into batonnet, for serving |
Method
- Toast coriander seeds in dry sauté pan for 1 minute until aromas are released.
- Rough chop shallots and garlic.
- Blend all ingredients until smooth and emulsified. There will be some texture from the coriander seed.
- Place in a container with name and date for storage.
