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Cilantro Salad Dressing

If you love the taste of cilantro as much as I do, then you're going to love this salad dressing that just screams with flavor!

Technically not a Puerto Rican classic; it's a LaGasse creation with island flavor written all over it!

Just try it...


1 Bunch of Cilantro (also known as culantro or chinese parsley)
1 Garlic clove
4-5 TBSP of Mayonnaise
2 TBSP vinegar
3-4 TBSP grated Parmesan cheese
3 TBSP powdered milk
2 TBSP water

1- 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 dressing!

2- 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.

3a- If you're using a food processor, just add the other ingredients (except the water at this time), and pulse another 20 -30 seconds.

You 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.

5- 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.)

Makes approximately 8-12 ounces

¡ Buen Provecho !


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