|
Original Recipe courtesy of Chef Geoff Gunn at the 2007 Taste of Tillamook County
CILANTRO-LIME ARUGULA SALAD
Ingredients
| 3 large jalapenos, fried whole, then peeled and seeded |
| 16 ounces Arugula |
| 1 bunch cilantro, rinsed and rough chopped |
| 1 Tbs. Dijon mustard |
| 1 tsp. Kosher salt |
| 1 tsp. ground black pepper |
| 2/3 cup white wine vinegar |
| 2 cups olive oil |
| 2 limes, juiced |
| ½ cup sour cream |
| |
| Directions: |
| |
| 1. |
Place cilantro, mustard, salt, pepper, jalapenos, sour cream
and lime juice in food processor. Puree until smooth. Slowly drizzle white
wine vinegar and then oil into the mixture while food processor is running
to create emulsion. |
|
|
| 2. |
Toss desired amount of dressing with Arugula or your
favorite salad greens. Serve atop Tortilla-Crusted Petrale Sole or your
favorite dish. |
|
|
Makes 6 servings.
|