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1. Combine all the ingredients except the oil in a blender
and blend on low speed for 10 seconds.
2. Slowly drizzle the olive oil into the blender through the
hole in the lid while blending on low speed. When
all the oil is added, pour the dressing into a container,
cover, and chill for an hour or more.
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Steve Ellis used his Culinary Institute of America training
to develop a simple menu for the first Chipotle
Mexican Grill he opened in 1993 near the University of
Denver. Today Chipotle has grown to more than 700
units, and the chain continues to serve a relatively limited
selection (compared to other Mexican chains) of
burritos, tacos, and salads that are made-to-order, with
unprocessed and hormone-free ingredients.
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Just as when ordering a burrito or taco, you get to choose
the meat, beans, salsa, and cheese that will top
your romaine lettuce salad. The finishing touch is an
amazing house dressing that's made fresh every day.
It's sweet, it's tangy, it's smoky, and it's packing some heat.
It's also a quick recipe to duplicate with just a
blender and a dozen common ingredients, including ground
chipotle chile, which you can usually find near
the ground cayenne. After you whip up my Chipotle
Mexican Grill Chipotle-Honey Vinaigrette recipe below,
let it chill out in the fridge for an hour or two. If you do,
you'll have a perfect flavor match and enough
dressing for at least 10 salads.
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