+
0 (0)

Categories: Sauces and condiments, Vegetarian

Lime cilantro dressing

Lime cilantro dressing
Los Angeles Times

Dear SOS: I absolutely love the salads at Tender Greens in Culver City, but what I'm really curious about is their house-made dressings. Would you be able to get the recipes for the Dijon dressing on their ahi tuna nicoise ... Read more

Total time: 10 minutes | Serves 40
  • 1/2 teaspoon whole cumin
  • 1/2 cup fresh lime juice
  • 3/4 cup sour cream
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 3/4 teaspoon sugar
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 1 teaspoon chopped chervil
  • 1 cup canola oil

Step 1In a saute pan over high heat, toast the whole cumin, tossing constantly until it begins to smoke slightly. Allow to cool.

Step 2Grind the cumin in a spice grinder until completely ground.

Step 3Place the lime juice and sour cream in a blender. Add the cumin, salt, black pepper, cayenne and sugar. Blend for 30 seconds.

Step 4Add the green onions, cilantro and chervil and blend for another 30 seconds. Gradually blend in the canola oil until emulsified. Taste and adjust seasoning as necessary. Refrigerate.

Each serving of 1 tablespoon:
60 calories; 0 protein; 0 carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 45 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Lulu's tapenade
Apricot jam
Spinach Artichoke Dip
Bryant Park Grill Guacamole