Introduction

Looking at the ingredients used in making the 5-Ingredient Cilantro Vinaigrette, the following is a guide on how to prepare the same.

In my opinion, there can be no better option for the type of dish that can be prepared using the presented ingredients. From elevating a simple salad, BBQ’d protein or grilled vegetables to making it a potent side, these zesty, fragrant dressings will hit the spot. However, there are recipes for this flavorful liquid that might require a good dozen of exotic ingredients. If you’re the type that would love to add more flavor to your meals without having to spend time prepping, try out the 5-ingredient cilantro vinaigrette.

Living up to its name and a perfect example of a homemade dressing, it only has five basic ingredients. It needs only fresh cilantro, Extra Virgin Olive oil, lime juice, salt, and pepper to prepare this dish. Despite the fact that the ingredient list cannot be said to be very elaborate, the flavors produced are really rich. The lime adds a spicy zest while the cilantro gives it a fresh taste that complements the dish in a Latin American way. Subtle support of olive oil and salt constitute a mere backbone and serve to temper the citrus and herbaceous components. Last but not least, a few drops of cracked black peppercorn impart a spiced-up taste to the dish.

To prepare this straightforward vinaigrette you just spend 5 minutes – no need to whisk and emulsify the oil. All that is required is your ingredients and your tools. In terms of equipment, you will require a medium bowl, measuring cups and spoons, a fork to mix the ingredients or any other utensil of your choice, and a jar or any other container where you will be storing the chutney. Next, mince ¼ cup fresh cilantro leaves. The smaller pieces will not clump together when placed in the dressing but rather will be well distributed.

Then to the bowl, add the chopped cilantro, 2 tablespoons of lime juice, 1/3 cup of olive oil, 1/4 teaspoon of salt, and several turns of the pepper grinder. Finally, using a fork, whisk all the ingredients together until they are well blended. And that is all you need to know! After mixing together, you may need to add in more salt, pepper, chili, etc. to your taste and preference. The lime and cilantro should be assertive and distinct.

When ready to serve the ceviche, whisk or shake the cilantro vinaigrette for a few seconds before drizzling on the ceviche. It is best used drizzled over your preferred variety of greens, tacos, grilled fish or chicken, among others. This is best when freshly made; however, it will remain delicious when stored in the refrigerator for up to one week. The use of vibrant green to dress the salad may diminish in intensity after some time but the tastes will still be there.

This 5-ingredient cilantro vinaigrette requires less than 5 minutes to make but transforms recipes with layers of depth. The taste of cilantro is a natural grassy flavor which blends well with the fresh sourness of lime and smoothness of the olive oil. Always prepare a batch so that you can quickly turn any boring weeknight meals into a fantastic dinner. From dinner salads to fajitas and even any Southwestern-style bowls, the addition of this simple yet delicious homemade dressing is sure to elevate their flavors.

Ingredients

Cilantro Lime Vinaigrette is a basic salad dressing that only requires 5 primary marinades – cilantro, lime juice, olive oil, garlic, and salt.

The green and tender leaves of freshly chopped cilantro contribute a bright and citrusy herbal taste that is slightly peppery. The word fresh used in the recipe is significant as dried cilantro does not possess the freshness that the fresh herb imparts to the dressing. Unfortunately, we did not follow this recipe closely and did not pay attention to the fact that cilantro has a very strong taste and therefore, it is best not to overcook it. Including cilantro in the dressing is appropriate, and slicing it into small pieces ensures that the dressing is uniformly mixed.

The lime juice gives this cilantro lime dressing that unique flavor and also the freshness from the lime acidity. Using Persian or key limes is preferable; however, if freshly squeezed juice must be used, it is recommended that these should be used. The quantity of lime juice determines the extent of acidity of the dressing. It balances up the oil, seasonings, and assists in the enhancement of other ingredients in the recipe. This unites all the flavors in one bowl, making a colorful and delicious dish. Using too much lime juice will make the dressing taste awfully sour, so moderation is advised here.

The olive oil is primarily instrumental in the texture, body, and mouthfeel of the vinaigrette. It is recommended to use a fruity extra virgin olive oil in order to complement the herb, citrus, and garlic added into the dish. Extra virgin and virgin olive oil are good, but the normal one is slightly less rich in flavor and has a lesser fruity note. The proportion of olive oil determines whether the dressing is going to be creamy and thick or fluid and light. Add as required depending on the amount of thickness you desire your sauce to be.

Garlic contributes a thin, stinging taste, which complements the herbal, citrussy dressing. Garlic is well minced and distributed all over the food for lesser chances of uneven distribution of flavor. This is because the taste and potency of garlic can vary depending on the preparation method; raw garlic is most potent while roasted garlic is milder and slightly sweet. One must be very cautious with garlic as its addition can become too predominant.

Lastly, seasoning brings cohesion or equalization to the various tastes. A bit of kosher or sea salt is sufficient; a quarter to half a teaspoon at most. For the citrus, salt sharpens the brightness, and for raw garlic, it balances out the pungent allicin result and lets the cilantro taste be herbaceous. Thus, if there is no suitable salt level, it will taste bitter and not pleasant at all. Begin with a small amount and then tend to increasing or decreasing, depending on personal preference.

In conclusion, this vinaigrette is composed of no more than five ingredients and the ability to produce the taste is hinged on the effectiveness of every single ingredient. Lime adds a heaping of flavor and aroma along with cilantro and garlic doing a great job of garnishing. Some of the benefits of the olive oil are that it adds a texture that is different and it also adds nutrition to the dish. The salt bonds and suspends all the components into a unified accouterment of flavors and smell to produce a memorable, highly spirited vinaigrette from a few ingredients. By changing the ratio, one can achieve the necessary synergy of citrus acidity, herbal smell, garlic spiciness, and olive oil smoothness.

Fresh Cilantro



Cilantro is the main point in terms of the flavor and color of the herbaceous vinaigrette. The taste is unique and distinctive, owing to the fresh leaves used in preparing it, which requires proper washing, drying, and mincing to extract the oils and fragrance. While preparing the plant for this preparation, make sure you wash and trim the cilantro to use only the fresh part with no signs of wilting or browning. Rinse the herbs with a little cool water, swishing them in a cup or bowl to release any particulate matter. Gently blot the leaves dry with the help of paper towels or a clean kitchen towel without applying too much pressure, which may damage the succulent tender leaves.

Cilantro contains many flavor compounds, but these compounds are very sensitive and therefore disappear within a short period of time if the herbs are not consumed immediately after being harvested. While that kind of clean, almost zesty flavor so characteristic of cilantro is desirable, if it begins to oxidize, the leaves will turn soapy or bitter. By making sure the grapes are freshly picked bunches from the farmer’s market or grocery store, you can come closer to the just-picked flavor. The leaves should have a bright green color, fresh and erect to give the plant a perky look, not dull or droopy. Flavor peak is said to have reached its climax the moment the food starts to yellow or undergoes oxidative browning.

Simply cutting the cilantro activates enzymes that strengthen the herb’s fresh grass and citrusy notes in the vinaigrette. Take a few at a time and cut them one by one at a right angle to the central vein, forming thin strips. Now turn the pile 90 degrees and cut the ribbons to give a fine mince as shown in Figure 5. The more the cellular membranes of the tissues and organs are compromised, the greater the amount of flavor compounds that are free in the solution. It is not advisable to chop the cilantro and then place it in the refrigerator because the taste and aroma compounds will disappear when placed in a cold environment. To allow the best quality and food safety to prevail, ensure that the chopped cilantro is used in the vinaigrette within a few hours.

For an herbaceous twist, cilantro is used here in its fresh form as a key ingredient in this vinaigrette. But it also increases the health aspect if that is what any home is looking for. In terms of vitamins, cilantro is rich in vitamins A, C, and K; the overall nutritional value is complemented with antioxidants such as beta carotene and lutein. The freshness and nutritional benefits of cilantro make it the best herb for this vibrantly hued dressing. This dressing is nothing short of marvelous with its heady scent of fresh cilantro and a lemon-lime taste of freshly chopped leaves.

Lime Juice



Lime juice is added to most salad dressings to provide the salad with a tangy taste that complements any other ingredient and helps to mask the oiliness of the dressing. The vinegar also works to relieve the dish of its oiliness and add a level of brightness to the dressing, such as fresh herbs like cilantro. Recently prepared lime juice is better in taste than the one stored in a bottle because the lime juice loses its freshness and vigor.

When buying limes for use in salads, for example, in salad dressing, choose limes that feel heavy for their size with thin skin that is shiny and free from blemish. This tells us that they are well-ripened and have a lot of juice in them. A lime that is lighter in weight or very hard will not release much juice, and the taste of the lime will also not be very strong. When squeezing the limes, the juice should be clear and should have a beautiful hue of light green color and a perfect floral bouquet scent. Bottled lime juice usually comes out less flavorful and is an undesirable pale brown color. When it comes to the preparation of lime juice, it is better to use fresh lime juice in order to get the perfect lime flavor.

However, when it concerns the addition of lime juice to the dressing, there is a big difference concerning the kind of juice added to it. The sharp flavor is very useful for cutting through the oiliness and balancing out the flavors of the cilantro. Lime juice that has turned sour or has been sourced from unripe limes will not give the dressing the desired sharpness. But raw lime juice will really taste different – sharp and vibrant, it will enhance the flavor of the oil and cilantro.

To make the dressing more lime-y, add some lime zest to the mix as well if you feel that the lime taste can still be improved. You want to create thin ribbons of lime peel, which can be done by using a fine grater and rotating the lime to shave only the outer layer and not the white pith beneath it. It has vitamins and enzymes; the orange-colored zest is rich in aromatic essential oils that add a beautiful citrus note to the dressing. You can also add other citrus juices like lemon juice, orange juice, or grapefruit juice as a way of modifying taste. Yet lime is still preferred as the herb that gives a final touch to the herb-based vinaigrette dressing, especially when combined with olive oil and cilantro. Make sure that you use the youngest lime juice and zest to ensure that you are able to create a rich taste.

Olive Oil



The cilantro lime vinaigrette is prepared with olive oil as its main ingredient to give it the necessary taste. I like the fruity, peppery flavor that extra-virgin olive oil gives to this dressing; it complements the lime juice, garlic, and cilantro. The olive oil, with its capacity to form an emulsion, softens the mixture, thus enhancing the blending of the ingredients.

In this vinaigrette, olive oil is used as the main component that lends the dressing its body, mouthfeel, and a whisper of green grassiness. The best sort of olive oil is the extra-virgin olive oil, which is gained using the initial cold pressing technique. It offers a robust fruit character that can hold its own against the sharp notes of citrus and never overpowers the pungent garlic. The two ‘extras’ in extra-virgin are low acidity and purity – no dilution with other oils or chemical processing. This makes it possible to see the real extent of the terroir of the olives, although producers are now realizing its importance. Arbequina trees or Hojiblanca varieties would complement the cilantro lime flavor of the olive oil. Their green tone is softer than lime’s sharpness but does not overpower the other elements, as the intense focus on acidity defines lime.

What boosts the brawn is extra-virgin, but lighter, cheaper olive oil versions are still effective in this all-purpose vinaigrette. Olive oil holds the ingredients together by its emulsifying ability, as it does not matter whether it is virgin, extra virgin, or any other grade. It works as the sauce base on which the garlic, cilantro, and lime ingredients marinate. Still slightly more affordable, olive oil that is bottled soon after the pressing process of the olives has retained an appreciable measure of both the grassy fruity flavors as well as the peppery kick that works well to offset the other strong flavors in the dish. Since the focus is on saving on oil expense, there can be more money invested in getting better quality citrus, garlic, and cilantro to enhance the flavor of the food in the long run. The balance is excellent, and the acidic components of the vinaigrette are still clearly evident, yet they do not overpower the rich base of olive oil.

Sure, extra-virgin olive oil remains the best for cilantro lime dressing; however, it’s expensive for no reason. Smaller grade steels bond and hold the flavors practically as effectively for a lot more reasonable cost. Allowing all the other components to shine through, any grade of olive oil is simply enlisted to play a basic part in this clean-tasting, invigorating dressing.

Garlic



It also adds a different dimension of flavor to the mix that complements the citrusy sweetness of the lime juice and the freshness of the cilantro. Depending on how the raw garlic is chopped or how much pressure is applied to the clove, the flavor compounds can blend with the vinaigrette for a rich, intensive flavor. Garlic cloves from a jar are not ideal here – the pre-minced garlic has lost its juiciness and does not have that bright, pungent garlic flavor.

The specific flavors of the garlic become more tender as they are infused with the vinegar and citrus, developing a new, milder, and warmer taste. The fresh lime juice gives a bright flavor to the dish, and the garlic brings the depth and rich taste that is usually associated with umami. Where the citrus kicks up the flavor profile with zesty sharpness, the mellowed garlic offers the deeper and richer undertones. The herbal note of cilantro aligns this accented citrus note nicely with the herbal quality, linking both together.

To avoid a strong garlic flavor, the minced garlic can be put for a short time in olive oil before adding it to the soup. Here, the heat is used to soften the garlic and reduce its pungent qualities, but at the same time, some of the ‘garlicness’ and hint of pepper are retained. Once it has cooled, it can be used to supplement some of the plain olive oil needed in the vinaigrette recipe. This helps blossom the garlic’s sweetness and fruitiness to blend with rather than mask the flavor of the other constituents.

Garlic, even when not fully sautéed but just warmed in the olive oil before being chopped into the vinaigrette, is a necessity. It adds a pleasantly savory, aromatic undertone that helps add some much-needed ‘oomph’ to the dish while letting lime and cilantro play the starring roles in this flavorful mix. Finally, a hint of garlic helps to unify all the components of the vinaigrette, offering a perfect taste of summer that is ideal for using on tacos, barbecued meats and fish, and new salads.

Salt



When it comes to making a vinaigrette dressing, salt is an absolutely essential ingredient. A spoonful will greatly complement and rectify the proportions of the lime juice, oil, and cilantro. Salt enhances the freshness and increases the perceived intensity of all the taste attributes and, at the same time, reduces bitterness as well as sourness. One needs to take time and season to taste, as the saying goes, the secret is always in the preparation.

In case one desires to add salt to the vinaigrette, it is advisable to use kosher or sea salt rather than ordinary table salt. Kosher salt and sea salt have a flaky structure and large crystals, and their slow dissolution provides time to spread the salty flavor. Table salt is usually in small grains and therefore might lead to an uneven distribution of the salt in the food, causing over-salting. Use only a half-teaspoon of kosher or sea salt, then follow the instructions above, gradually increasing the salt as necessary to balance the acidity, herbal flavors, and oil.

The lime juice also contributes the necessary tangy element and a citrus note to the vinaigrette. Tartness is triggered by an acidic component, but if the acidic level is too high, the dressing is no longer inviting. This is where salt comes in to provide the harmonizing key. In salt, sodium ions counter flavor-neutralizing hydrogen ions. It is important to emphasize that a lime vinaigrette tastes more intense and more defined in its liveliness when properly salted.

And of course, cilantro also adds its memorable fresh note. This lightens the vinaigrette, while the oils of the herbs and grassy, aromatic compounds enrich its depth of flavor. Salt reveals far more vibrantly the cilantro undertone, and thus its unique flavor profile is achieved. It amplifies the tastes of the herbs and makes them taste greener and more vibrant.

So it is back to square one; salt is essential to vinaigrette as a seasoning. While it is not immediately apparent due to its relatively small volume, its chemical and sensory attributes – moderating acidity, reducing bitterness, enhancing aromatics, and achieving optimal flavor – cannot be substituted by other ingredients on their own. Finally, salt and flavorings make their appearance, and in minimal quantities, they hold everything together, creating a taste that is both harmonious and tempting.

Preparation and Usage



Making this tasty and bright cilantro vinaigrette is very easy – just mix all the ingredients in a bowl or jar, and that’s it: cilantro, olive oil, lime juice, garlic, and salt. Mix using a whisk or simply cover and shake the jar vigorously to ensure that the cilantro is incorporated into the dressing properly. Check and rectify seasoning at this stage; you can add more salt or lime juice depending on taste preferences.

Once prepared, pour it over the preferred salads, grilled meat products, tacos, and other meals. The possibilities are endless! I actually love this because its herbal and citrusy undertones will brighten up any dish in a snap. It is best to use the vinaigrette shortly after preparation since ingredients may settle at the bottom of the bowl. But, it can remain in the refrigerator for about one week at most.

When used as a dressing, this cilantro vinaigrette is best suited for salads made of iceberg lettuce, tomatoes, avocados, and other fresh veggies or fruits. On this front, lime and herb marinate blend well with foods that are heavy, such as cheese or oil. For grilling, the vinaigrette works well with fish, chicken, and steaks either by marinating the food or by basting before the final moments of grilling. This has the smokiness that I associate with al pastor, and then you get hits of bright cilantro.

However, they are consumed, it is possible to use them sparingly due to the highly potent and herbal flavor. You should start with a stream and then add more to your taste. This simple 5-ingredient recipe is the perfect solution for a Mexican twist to your weeknight meals, any occasion or party food, potluck, and more. The subtle flavors of lime, cilantro, garlic, and olive oil fit almost any dish.