Chef Anne was in the house today working with my latter born, now 11. Sometimes he likes a cooking lesson from someone OTHER THAN ME. I cannot imagine why? Humph. He’s not in camp this summer, or he is – I call it “Camp Stern.” His camp counselor is, well, me. I allow him a break from ME on occasion. Today was one of those days. Chef Anne put him to work chopping and roasting and blending. They made this amazing salad dressing. It will keep in the fridge for a week. I’m going to post some salad ideas in the coming days to go with it. Let me know your ideas too!
Pumpkin Seed Cilantro Salad Dressing (makes 1 ½ cups)
- 1 Anaheim chili, charred, peeled, deseeded and roughly chopped*
- 3 cloves of garlic, peeled
- 1/3 cup roasted and salted Mexican pumpkin seeds (Whole Foods sells them)
- ½ teaspoon salt
- ½ teaspoon pepper
- juice of one lime
- ½ cup olive oil
- 1 bunch cilantro, washed, last inch of stems removed
Put everything except the cilantro in a blender. Process a few times. Add the cilantro and blend until smooth.
*If you aren’t an expert on how to prep/roast an Anaheim chili – here goes. Fire up your BBQ. Spray the grates with vegetable spray. Put the pepper on the grill. You want to really, really, really char the thing on all sides. The skin should be black and peeling off the pepper. Once it is truly charred, put it on a plate to rest (it’s tired). Once it is cool enough to handle, pull of the burnt skin. Rinse the pepper quickly in cool water. Discard the seeds and coarsely chop.