Cilantro-Raisin Vinaigrette

Ingredients

⅓ cup (50 g) golden raisins

2 tablespoons plus

1 teaspoon balsamic vinegar

3 garlic cloves, smashed and peeled

3 tablespoons drained capers

One 2-ounce (55 g) can anchovy fillets in oil, drained

1 cup lightly packed (30g) roughly chopped fresh cilantro leaves and tender stems

⅓ cup (80 ml) extra-virgin olive oil

Kosher salt (optional)

Directions

Put the raisins and vinegar in a small bowl and let sit for about 30 minutes, to plump up the raisins and give the dressing a better final texture (you can skip this step if you're in a hurry).

Put the garlic, capers, and anchovies in a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Don't go all the way to a puree, however-you want some texture.

Add the raisins and vinegar and pulse until the mixture is blended but still slightly chunky. Add the cilantro and pulse again to break up the herbs.

Scrape the mixture into a bowl and whisk in the olive oil. Taste and add more salt if you like, though you've got some salinity with the capers and anchovies. Store in the fridge for up to 1 week, giving it a good stir before serving.

Notes

This is my latest evolution of a dressing I've been making for years, which I learned from Australian chef Matt Wilkinson's cookbook Mr. Wilkinson's Vegetables. Sweet-tart is the key.

MAKES 1 CUP (240 ML)