Pineapple Coriander Vinaigrette
Ingredients Yield: 400ml(1 2/3c)- 150g (1/4 of) Pineapple (sliced, grilled is optional)
- 3g (2tsp) Coriander Seed
- 60ml (1/4c) Apple Cider Vinegar
- 30ml (2Tbsp) Lemon Juice
- 180ml (3/4c) Canola Oil
Instructions
- Grill pineapple if desired.
- Toast coriander seeds until fragrant and popping. Grind in a mortar and pestle or spice grinder.
- Place pineapple, coriander, and vinegar in a container and blend until smooth. Use lemon juice to thin it out if having difficulties blending.
- While the blender is on add oil gradually until it is all used up.
- Check seasoning and it is best to let sit in the fridge for 24hrs to develop a fuller flavour.
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