Bunch of Cilantro (also known as culantro or chinese parsley)
1 Garlic clove
TBSP of Mayonnaise
TBSP grated Parmesan cheese
TBSP powdered milk
Carefully rinse the cilantro to remove all soil.
Note: A 'bunch' is what you get at the market, and not all
bunches are the same size, but once you make the first batch, you'll
know if you want more cilantro flavor the next time you make the
Finely chop the cilantro and the garlic until
the pieces are smaller than the size of a match-head. (It may take
5 - 10 minutes).
You can, of course use a food processor instead and pulse
for approx. 30 - 40 seconds.
3- In a bowl, blend in the mayonnaise (even low-fat
works great), the vinegar,the parmesan, and the powdered milk.
If you're using a food processor, just add the other ingredients
(except the water at this time), and pulse another 20 -30
might ask "Why not just use regular milk, if you're adding
water to the powdered milk"? Well, you could, but we're looking
for a creamy consistency here. While I'm on the subject, you could
also substitue the powdered milk and the water for heavy cream,
for an even richer flavor.
4- Add the water only if you feel you need
it! You don't want the dressing too watery, but it shouldn't be
too thick either.
Adjust the recipe to your liking. (If you want more of a creamy-garlic
flavor, add a little more garlic, if you need more cilantro
flavor- add another bunch of cilantro, etc.)
approximately 8-12 ounces
Buen Provecho !