We received some beautiful red oakleaf lettuce this week in our CSA box and I was more than a little worried that it wouldn't survive the fridge for very long. So rather than risk it, there was a menu change of plans to have a dinner salad. I was making a Mexican meal, so I pulled out a cookbook from the Junior League of Houston, hoping that they would have something that would work. Thankfully, the book came to my rescue. I love this dressing, it's creamy with just a hint of heat. The original calls for parsley, but we opted for all cilantro. I only wish the CSA had given us more salad greens this week! The recipe below makes a cup of dressing.
Two years ago: Cranapple Crunch
Cilantro Jalapeno Dressing (adapted from Stop and Smell the Rosemary)
Ingredients
1 cup mayonnaise
1/4 cup buttermilk
2/3 cup chopped fresh cilantro
3 tbsp apple cider vinegar
3 green onions, chopped
1 large clove garlic
1/2 - 2 fresh jalapenos with seeds (depending on your heat tolerance)
2 tbsp Worcestershire sauce
1 tsp paprika (I used hot Hungarian)
3/4 tsp salt
1/2 tsp ground pepper
1. In a food processor, process mayonnaise, buttermilk, cilantro, vinegar, green onions, garlic, jalapeno, Worcestershire, paprika, salt, and pepper. (If you're unsure how spicy you want it, start with 1/2 a jalapeno and work your way up.)
2. Toss with salad greens (and maybe some julienned red bell peppers). You can store extra in the fridge.
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