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By Olivier Said and James Mellgren

Posted July 23rd, 2007

This article is reprinted with permission from Cesar: Recipes from a Tapas Bar, by Olivier Said, (2003, Ten Speed Press)

Cesar: Recipes from a Tapas Bar

Servings:	16
Author Notes:	This fabulous book contains recipes from the famous Tapas bar started by 3 Chez Pannisse alum and located next to Alice Waters' famed Berkeley restaurant. Use this sauce when making Cesar's Poached Salmon with Cilantro Cumin Vinaigrette Salad (see recipe links below). It's also great on all kinds of meat, potatoes and fish. Store in the fridge but serve at room temperature.
Ingredients:	2 bunches cilantro, stems removed 1 large garlic clove, coarsely chopped 2 jalapeño chiles, coarsely chopped 1 1/2 teaspoons salt 2 tablespoons plus 1/4 cup extra virgin olive oil 2 tablespoons cumin seed, toasted and ground juice of 1 lime
Instructions:	Makes About 1 Cup Toss the cilantro leaves, garlic and jalapeños in a medium bowl with 1/2 teaspoon of the salt and 2 tablespoons of the oil. Let stand for 20 minutes. Place the mixture in a food processor and process to a paste. With the machine running, add the remaining 3/4 cup oil. Mix in the cumin and lime juice. Taste and adjust the seasoning.