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Cilantro Jalapeño Dressing

Cilantro Jalapeño Dressing

If there’s one thing I love about summer, it’s giant salads. I’m talking enormous, gorgeous salads stuffed to bursting with fresh vegetables purchased from local farmers’ markets with sustainably grown products. (More on that to come soon, so why not go ahead and subscribe now?)

But if there’s one thing I’ve learned in my salad eating days, it’s that most people slack off when it comes to making a good dressing. I mean, listen. I love olive oil. I love balsamic vinegar. But let them go. They have other purposes to serve, like focaccia and cake. It’s time for you to make some spicy cilantro dressing. If you have a blender and five minutes, you can have this dressing. If you don’t have a blender, grab my favorite one here and then go make this dressing. I’m a problem solver.

Cilantro Jalapeño Dressing

Cilantro Jalapeño Dressing

Your new favorite dressing, dip, and all-around condiment.

Cilantro Jalapeño Dressing

By , May 14, 2019

Full of spice, fresh herbs, and a slight yogurty tang, this dressing is your new favorite for everything, including eating with a spoon.

Makes: 8 oz of dressing

Cilantro Jalapeño Dressing

Prep time:

Cook time:

Ingredients:
  • 1 jalapeño
  • 1 bunch of cilantro, destemmed
  • 1/2 cup of olive oil
  • 4 TBSP of Greek yogurt
  • salt and pepper
  • red pepper flakes (optional)

Instructions:
  1. Step one is to roast your jalapeño pepper. If you have a gas stove, this is about to take you two minutes while you rotate the pepper over a high flame until blackened. If you have an electric stove, time to preheat that oven to broil and stick the pepper in for a good five to eight minutes, until blackened.
  2. In the meantime, add the cilantro, olive oil, yogurt, salt, pepper, and optional red pepper to a blender and blitz until smooth.
  3. Scrape the burnt bits off of the pepper, then toss that in the blender and blend the hell out of it until smooth.
  4. Now it's time for your personal opinion: is this too thin for a salad dressing? Too thick? If it's too thin, add more yogurt. If it's too thick, add more olive oil. How easy was that?
  5. This is the step where you pour it over a salad and eat it.
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