BONUS CONTENT/UPFRONT/EAT
7 Uses for Leftover Cilantro
YOU BUY a bunch for a recipe, use just some of it, and the rest sits in the fridge. Jhovany Leon Salazar, a New York City–based chef, includes cilantro in almost all his dishes. Read on for a few of his at-home recommendations:
• Chicken soup Add cilantro leaves, a squeeze of lime juice and chopped jalapeños and onions to chicken broth, to enhance flavoring.
• Rice Stir chopped cilantro into steamed white rice just after cooking; adjust seasoning to taste.
• Citrus-vinaigrette salad Sprinkle chopped cilantro on top of almost any fruit salad. A favorite approach: Dice Asian pears, apples, peaches, jicama and thin cheese slices. Set on a bed of arugula; dress with citrus vinaigrette. (Salazar uses olive oil, apple cider vinegar, Dijon mustard, honey and minced shallots as a base, then adds ingredients such as lemon juice, lemon zest and orange zest.)
• Ceviche Toss coarsely chopped cilantro leaves with bottled traditional Mexican salsa, citrus juice, avocado, onion, cherry tomatoes and cucumber, to add essential flavoring.
• Guacamole Season this classic Mexican dip the authentic way—with chopped cilantro, salt and a bit of black pepper. For more flavor, add tomatoes, onion, jalapeños, a squeeze of lime juice and grilled serrano peppers.
• Smoothie Blend the herb into your favorite green smoothie.
• Pasta Cook, then blend a sauce of cilantro, chopped poblano peppers, cotija cheese and cream; mix into the pasta along with your favorite protein (such as chicken, lobster or shrimp); season to taste. —Julie Goldenberg