June is what we call "mandatory salad season" - we eat a salad with or for at least two out of three meals a day. Usually a pile of mixed salad green and pea shoots with a dash of olive oil and balsamic vinegar is plenty, but sometimes one craves a bit more. This dressing is a great use for big bunch of cilantro, especially before the tomatoes come in and you can't make salsa yet.
1 cup cilantro, roughly chopped
1-2 garlic cloves, smashed (or a few scapes, chopped)
1/3 cup olive oil
1/4 cup plain yogurt (or half an avocado, chopped) (optional)
1/4 tsp ground cumin
2-3 tablespoons (or to taste) cider or white wine vinegar, or lime juice
pinch cayenne (optional, of course)
salt to taste
Pulse the cilantro and garlic in a food processor until nearly pureed. Add the rest of the ingredients and pulse until nicely pureed. Taste for salt and tang. If it's too thick, thin with a little milk or water.
1-2 garlic cloves, smashed (or a few scapes, chopped)
1/3 cup olive oil
1/4 cup plain yogurt (or half an avocado, chopped) (optional)
1/4 tsp ground cumin
2-3 tablespoons (or to taste) cider or white wine vinegar, or lime juice
pinch cayenne (optional, of course)
salt to taste
Pulse the cilantro and garlic in a food processor until nearly pureed. Add the rest of the ingredients and pulse until nicely pureed. Taste for salt and tang. If it's too thick, thin with a little milk or water.
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