Classic vinaigrette
Let’s not talk about Brexit today. Let’s talk about how to make classic vinaigrette.
I have always been confused when I have searched for vinaigrette recipes I get a liquid version of it, like a salad dressing.
I decided to recreate my family’s version of vinaigrette after I got a whiff of cheiro-verde.
Cheiro-verde is what we call the mix of parsley and coriander leaves in Brazil. You’ll often find the market sells this mixture together.
The smell is a throwback one for me, if you add cumin and the noise of a pressure cooker, I am right in my grandma’s kitchen.
So this is the recipe with the classic vinaigrette I have always known, with cheiro-verde. In my opinion it’s better than a salad dressing, you can add it to anything: rice, couscous, quinoa, salads and even as a side to grilled sausages.
Classic vinaigrette (serves 4-6)
100g cherry tomatoes
1 small red onion
Bunch of flat parsley
Bunch of coriander
Juice of 2 limes
30ml olive oil
Salt to taste
1. Finely chop the onion, tomatoes and herbs and place it all in a bowl
2. In a separate bowl mix the lime juice, olive oil and season with salt
3. Add the dressing to vegetables and mix well with a spoon until vegetables are well coated. It’s ready to be served. It can be kept in the fridge, covered, for up to 2 days.
