Oh man, a new favorite. I am so sick of oil and vinegar and even balsamic vinaigrette- and this is a light, summery, refreshing dressing! We served it with an arugula, spinach, and mesclun salad, topped with cherry tomatoes, and it complimented the bitter greens perfectly.
The recipe is adapted from Frontera Kitchens- a Rick Bayless Restaurant/ product line- and it is just amazing. Check them out!!
2 1/2 tablespoons freshly squeezed lime juice
2 small cloves garlic, peeled and roughly chopped
1/2 of a fresh hot green chile, such as chile serrano, seeded and roughly chopped (I used jalapeno)
1 1/2 tablespoons chopped fresh cilantro
2/3 cup olive oil
Mix together in a food processor or blender, shake well, and voila!
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