
Jalapeno Cilantro and Peanut VinaigretteRecipe by Chef Michael Williams Prep time 10 mins Cook time 10 mins This is absolutely one of my favourite dressings I have ever made. As long as you have a blender or a food processor, it is super simple and the end result is a thick and flavourful dressing with a nice kick. Ingredients 1 jalapeño pepper (chopped) 1 shallot (chopped) 1 thumbnail sized chunk of ginger (sliced) ½ cup raw blanched peanuts ½ cup fresh cilantro (packed) ¼ cup rice wine vinegar ½ cup grape seed oil ½ teaspoon sea salt Directions Preheat a medium sized fry pan on medium heat. Add the peanuts and lightly toast, stirring regularly. Remove from the pan and set aside. Now add a little oil and then the chopped jalapeño, shallot and ginger to the fry pan. Sauté, stirring regularly until the veggies are lightly browned. Add the cilantro to the pan and wilt it down and then transfer to a food processor or blender. Add the peanuts and vinegar as well and turn the unit on to puree. Slowly add the oil until you get the right consistency, season with the salt and your vinaigrette is ready to go. Serve this dressing over veggies, in stir-fry’s, on top of meats or seafood or even with your eggs in the morning. Variations If peanuts are not quite your thing, cashews also work very well!

Jalapeno Cilantro and Peanut VinaigretteRecipe by Chef Michael Williams

Prep time 10 mins
Cook time 10 mins

This is absolutely one of my favourite dressings I have ever made. As long as you have a blender or a food processor, it is super simple and the end result is a thick and flavourful dressing with a nice kick.

Ingredients

1 jalapeño pepper (chopped)
1 shallot (chopped)
1 thumbnail sized chunk of ginger (sliced)
½ cup raw blanched peanuts
½ cup fresh cilantro (packed)
¼ cup rice wine vinegar
½ cup grape seed oil
½ teaspoon sea salt

Directions

Preheat a medium sized fry pan on medium heat. Add the peanuts and lightly toast, stirring regularly. Remove from the pan and set aside.
Now add a little oil and then the chopped jalapeño, shallot and ginger to the fry pan. Sauté, stirring regularly until the veggies are lightly browned.
Add the cilantro to the pan and wilt it down and then transfer to a food processor or blender.
Add the peanuts and vinegar as well and turn the unit on to puree.
Slowly add the oil until you get the right consistency, season with the salt and your vinaigrette is ready to go.
Serve this dressing over veggies, in stir-fry’s, on top of meats or seafood or even with your eggs in the morning.

Variations

If peanuts are not quite your thing, cashews also work very well!