When searching for Sauce & Salsa recipes on the Rick Bayless website for last week's I Heart Cooking Clubs theme, I was torn between two recipes. After much thought and consideration, and a little input from Hubby and the kiddies, I went with the Tangy Peanut-Avocado salsa. A wise and delicious decision, if I do say so myself. One Hubby is still raving about it.
BUT...as the days passed by and the temperature outside continued to soar to the mid-90's, I couldn't stop thinking about that other recipe: a Lime-Cilantro dressing with serrano chilies. April and May are the hottest months of the year here. Perfect weather for a cool, crisp salad. The salad I had in mind - made with romaine lettuce, sliced tomato and red onion, golden kernels of corn, and ripe avocado - would taste even better with the addition of lime and cilantro.
This Lime-Cilantro Vinagreta was superb. Not the least bit overpowering, like some dressings can be. My only complaint is that it didn't have enough heat. (This from the Gringa who swears she can't handle spicy food. I guess times, they are a changin'.) Next time I make this, and believe me there will be a next time very soon, I'll either add more serrano chilies or try using jalapeño peppers instead. I would love to try a creamier version using Mexican crema.
Have you ever made your own salad dressing?
(recipe from RickBayless.com)
- 3/4 cup olive oil
- 1/3 cup fresh lime juice
- 1/2 teaspoon grated lime zest
- 1/2 cup cilantro
- 2 serrano chilies (or 1 fresh jalapeño)
In a blender cup, puree the olive oil, lime juice, grated lime zest, cilantro, and serrano chilies until smooth; season with salt. Pour the vinagreta into a jar, cover tightly, and refrigerate until ready to use. Shake well before serving. Enjoy!!!
IHCC theme: From the Earth
Also sharing this post with: The Food of the Month Club