HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Dressed Cilantro Recipe

Cookstr
Course:
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
 Dressed Cilantro

Photo by: Joseph De Leo

Use plain cilantro sprigs to enliven fillings; or chop cilantro leaves with lemon zest to make a south-of the-border sort of gremolata topping; or try our preferred treatment of dressing the sprigs and laying them lettuce-like across a filling near the nipping edge of the taco. Dressed, cilantro is almost like watercress, dandelion, or spinach salad. It adds moisture, pungency, and crispness, and it blends—as the original taco makers of Mexico knew—with almost any filling.

Yield: Makes 2 cups

INGREDIENTS
  • 2 cups cilantro leaves
  • 1 teaspoon cider vinegar or fresh lime juice
  • 1 teaspoon peanut oil
  • Salt, to taste

Directions

Wash and dry the cilantro and place in a bowl. Sprinkle on the vinegar, oil, and salt. Toss to mix well. Serve right away, or cover, refrigerate, and use within 1 day.

Notes

Cilantro seems like everyone’s new favorite herb, but it’s no Johnny-come-lately. Cilantro is the leafy side of one of the world’s longest known spices-coriander. For whatever reason, we have always dealt with members of the carrot family-cilantro, parsley, anise, dill, cumin, caraway, and chervil-in a divided manner. Though all have both aromatic leaves and seeds, we have chosen to enjoy one or the other part, and not both. We nibble the root of carrot, but have the grocer guillotine the leaves. We toss parsley leaves into many a pot and dish, but do nothing with the seeds save plant them. Now thanks to the cooks of China. South America, and many Native American groups, we are no longer so narrow. We use both coriander’s seeds and the green leaves, with their marked taste, to make many dishes clearer and more emphatic.

TIP: You can make a similar but milder salad-like topping from parsley. Use the grassy Italian flat-leaf parsley, if you can find it, and dress it the same way.


© 1990 Victoria Wise and Susanna Hoffman

Editor's Note

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

6kcal (0%)
3mg (0%)
1mg (2%)
13mcg RAE (0%)
21mg
1mg
0g
0g
0g
0g
0mg (0%)
38mg (2%)
0g (0%)
1g (1%)
0mg (0%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today