When you have a beautiful, fresh bunch of coriander, you need a recipe that lets it shine. This salad does just that, placing the vibrant herb at the heart of its flavour profile and using it in a way that celebrates its unique, bright character.
The recipe calls for a generous 50 grams of fresh coriander, using both the fragrant leaves and the intensely flavoured stems. This whole-plant approach ensures that you get the full spectrum of the herb’s taste, from the citrusy notes in the leaves to the deeper, earthier flavour of the stems.
By blending the coriander into a creamy, mayonnaise-like dressing, its fresh flavour is preserved and delivered in every single bite. The sauce’s pale green colour is a visual testament to the sheer quantity of the herb used, promising a burst of freshness.
This dish is a must-try for any coriander aficionado. It moves beyond using the herb as a simple garnish and transforms it into the star component of a rich, complex sauce, creating a meal that is a true celebration of all things coriander.