Nermo

About three times a year, I eat at Chipotle, the burrito subsidiary of chain restaurant formerly partially owned by McDonald’s.  I’m not judging if it’s your favorite “Mexican restaurant,” but I live in a city with amazing Mexican food and only go to the chain if I am in dire need of expeditious eats.  It’s less than a block from my office, and even when the line is a mile long, it only takes 5 minutes to be served.

I order the oft-neglected salad, not because it’s carb-conscious, since I order tortilla chips too, but because of the smoky, tangy tub of chipotle-honey vinaigrette that comes with it.  This stuff must be bad for me, because it tastes so good.  I drizzle a little on the salad, but save most of it to dip my chips.

I’m guessing you could make something similar or better by vigorously shaking up the following:

1/4 cup cider vinegar
1/4 cup fresh-squeezed lime juice
1 tablespoon dijon mustard
2 teaspoons honey
2 teaspoons salt
1 teaspoon pepper
1 tablespoon pureed chipotles in adobo
a pinch of cilantro, minced
2-3 tablespoons olive oil

If that’s too tangy, I may swap out some of the lime juice with orange juice, and a little zest from either would be a nice touch.

I’ll give it a try next week and post results as a comment.

Related posts:

1. JOURNAL: Latin-Japanese Fusion
2. RECIPES: Noodles Sauces
3. DISCOVERY: Canned Chipotle in Adobo
4. RECIPE: Garage Sale Curry
5. DIY Condiments