The first salad greens of spring are popping up in our garden and we’re ready for all that delicious fresh lettuce, arugula and spinach. Sometimes the simplest of salads is perfectly complimented by a homemade salad dressing. Our friend Robin in Ocean City made a killer Cilantro-Mustard Salad Dressing and she was kind enough to share the recipe with us. When Robin makes this dressing, she uses honey – but that’s not vegan. So try it with agave – works like s a charm and tastes incredible.
Cilantro-Mustard Salad Dressing
1 clove raw garlic
2 cups fresh cilantro, washed and stemmed
4 Tbl. Dijon mustard
4 Tbl. olive oil
2 Tbl. agave ( you can use honey if you prefer)
1/2 tsp. salt
Combine all ingredients in a food processor and pulse to combine. It’s done when the garlic and cilantro are completely pureed and everything is liquified. Toss over your favorite greens or fresh salad fixins’! You can store it for about 3 to 5 days in a sealed container in the fridge. But honestly, you’ll eat it faster than that.
Chef’s Note: The dressing may be a little thick – we added a few tablespoons of water to thin it so it poured more easily. This also would be a great dressing to use over grains or as a marinade for grilled veggies. Mmmm…