Mexican House Dressing (Vinagreta de la Casa)

• 1 packed cup flat-leaf parsley leaves and tender stems (about 40 g, thoroughly dried)
• ½ packed cup cilantro leaves and tender stems (about 15 g, thoroughly dried)
• 2 small garlic cloves (coarsely chopped)
• ¼ cup apple cider vinegar
• 2 tablespoons lime juice (freshly squeezed, plus more to taste)
• 2 teaspoons honey
• ¾ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon black pepper (finely ground)
• ½ cup avocado oil
• ½ cup mild extra-virgin olive oil
• 1–2 tablespoons cold water (only as needed)

Instructions

1. Prepare the Herbs: Rinse the parsley and cilantro thoroughly. Dry them in a salad spinner and then pat away any remaining moisture with a clean kitchen towel. Remove only the thick, woody lower stems.1 cup parsley, ½ cup cilantro
2. Combine the Oils: Pour the avocado oil and olive oil into a liquid measuring cup with a pouring spout. Set aside.½ cup avocado oil, ½ cup olive oil
3. Build the Acid Base: Add the apple cider vinegar, lime juice, honey, garlic, fine sea salt, and black pepper to a food processor or blender. Process for approximately 10 seconds, until the honey and salt dissolve and the garlic is finely chopped.¼ cup apple cider vinegar, 2 tbsp lime juice, 2 tsp honey, 2 garlic cloves, ¾ tsp fine sea salt, ¼ tsp black pepper
4. Let the Garlic Rest: Let the mixture stand in the food processor for 5 minutes. This brief rest allows the raw garlic to settle into the vinegar and lime before the herbs and oils are added.prepared acid base
5. Add the Herbs: Add the parsley and cilantro. Pulse in short bursts 8–12 times, scraping down the bowl once, until the herbs are very finely chopped. Small green flecks should remain clearly visible.prepared parsley and cilantro
6. Begin the Emulsion: With the food processor running on low speed, begin pouring in the combined oils in a very thin stream.combined avocado oil and olive oil
7. Finish the Dressing: Continue adding the oils slowly until completely incorporated and the dressing looks cohesive and lightly thickened. Stop the machine as soon as the oil is incorporated. Do not continue processing until the herbs disappear into a perfectly smooth purée.emulsified dressing
8. Adjust the Consistency: The dressing should pour in a slow ribbon and lightly coat the back of a spoon. If it is thicker than desired, pulse in cold water 1 teaspoon at a time.1–2 tbsp cold water as needed
9. Taste with Food: Dip a lettuce leaf, cucumber slice, or piece of cabbage into the dressing. Add more fine sea salt or lime juice only after tasting it on food rather than directly from the spoon.fine sea salt and lime juice as needed
10. Chill the Dressing: Transfer the dressing to a clean glass jar or airtight container. Cover and refrigerate for at least 30 minutes.finished Mexican House Dressing
11. Shake and Serve: Shake the jar vigorously or stir the dressing thoroughly before serving. Let it stand at room temperature for 5–10 minutes first if the olive oil has thickened in the refrigerator.chilled dressing