Save on prep time by making this recipe up to one day before you plan to use it on a salad. Curtis Stone made this recipe for his Baja Salad, a colorful dish that's packed with flavor.
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1/4 cup Packed fresh cilantro leaves
1 Garlic clove
2 tbsp Fresh lime juice
2 tbsp Liquid from the pickled red onions
1 pinch Kosher salt
1/4 cup Olive oil
1 Garlic clove
2 tbsp Fresh lime juice
2 tbsp Liquid from the pickled red onions
1 pinch Kosher salt
1/4 cup Olive oil
In a small food processor, process the cilantro, garlic, lime juice and liquid from the pickled onions until the garlic is minced and the cilantro is finely chopped. Season with salt.
With machine running, slowly pour in the oil, processing until the dressing is well blended.
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