Because coriander has distinct citrusy tones, it makes a great partner for fruit. In this vinaigrette, lime picks up the tart end of the bargain, while pineapple imparts its hallmark tropical, tangy sweetness. We prefer the texture of finely chopped pineapple here, but if you would like these same flavors in a smoother format, whiz the ingredients with an immersion blender.
MAKES ABOUT 2/3 CUP [160 ML]
11/2 Tbsp fresh lime juice
11/2 tsp honey or light agave nectar
1 tsp ground coriander
1 medium garlic clove, germ removed (see page 13), grated or minced to a paste
Kosher salt
Freshly ground black pepper
1/3 cup [70 g] finely chopped fresh pineapple
1/3 cup [80 ml] mild-flavored extra-virgin olive oil
In a glass jar, combine the lime juice, honey, coriander, garlic, 1/2 tsp salt, and 1/4 tsp pepper and swirl to dissolve the salt. Add the pineapple and olive oil, screw on the lid tightly, and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine just before using.
Add 3 Tbsp finely chopped fresh mint and 11/2 tsp minced serrano chile (with or without seeds and membranes, depending on how much heat you want) along with the pineapple and olive oil, and proceed as directed.
