A not-so-boozy vinaigrette
When I tell people there's alcohol in my salad dressing, they’re probably wondering “why?” or “wow, a smart way to drink while at work.” Yes, I’m going to ask you to pull out tequila on a Sunday during your meal prep but it’s not to get trashed, I promise. If you’re down to make a paloma while you’re cooking though, I’m not going to discourage you.
Tequila Cilantro Vinaigrette
3 cups packed OR an entire bundle of cilantro
1/2 cup of tequila (I used reposado, but blanco works fine)
⅓ cup lime juice
¾ cup EVOO
salt to taste (start with ¼ tsp)
Flambe (light on fire) the tequila and reduce by half in a pan on the stove. You’ll know the alcohol is burned up once the flame goes out. By reducing the tequila you’ll also get a way better flavor for the vinaigrette.
Wash the cilantro and trim off about two inches from the bottom of the stem but leave the rest. Give it a rough chop for good measure. Most of the flavor comes from the stem so we want to leave a little bit of it.
Add everything except the olive oil into a blender or food processor.
Once everything is starting to turn into more of a juice and the cilantro is starting to break down, add the olive oil in a thin steady stream. Adding the olive oil slowly, a little at a time, will help emulsify the vinaigrette.
Pour into a container and keep it for all of your meals for a week :)
This vinaigrette is great on fish, in salads and even on tacos. It truly can, and should be, eaten on almost everything.