Chimichurri Vinaigrette

Thank you all so much for helping us sell out at the Market this past weekend! It was incredible to see all the new and familiar faces, and to be able give away all of those tasty samples.

As you may remember, we had a dressing with us that you all seemed to enjoy so much that you wanted us to sell it! We're flattered, and while we're going to stick to selling our produce for right now, we wanted to share that recipe so you can try it at home. Follow the steps below to recreate that same tangy, spicy, Argentinian-Uruguayan dressing that pairs excellently with a box of Marudan Microfarms' Microgreen Salad Mix!

Chimichurri Vinaigrette:

Ingredients

• 1/2 cup chopped parsley
  
• a pinch of cilantro
• 1/2 cup sesame oil
• 1/4 cup white wine vinegar
• 4 cloves of garlic, minced
• 1/2 tablespoon oregano powder
• 1/2 tablespoon red chili flakes (less or more per your own spice tolerance!)
• 1 teaspoon salt
• 1 teaspoon lemon juice

Directions

1. Finely chop parsley with scissors, ensuring that leaves are reduced to very small flakes. Mince garlic and set aside.
2. Place the chopped parsley and cilantro in a medium bowl and add sesame oil and white wine vinegar. Mix until the leaves are fully immersed in the oil/vinegar mixture.
3. Add all other ingredients to the vinaigrette mixture. Extra salt, chili flakes, and lemon juice may be added to taste.
4. Cover or seal the vinaigrette, and let it sit for 1-2 hours before use to allow for the flavors to blend.
5. Serve a few spoonfuls over a bowl of Microgreen Salad Mix and enjoy! (In our experience, the salad is elevated further by chickpeas and roasted sweet potato!)