|Cilantro||| Print ||
Cilantro is the Mexican herb, perfuming plates and markets everywhere with its pungency. At home, refrigerate your bunch of cilantro standing up in a glass with a little water in the bottom and a plastic bag loosely covering the leaves.
To chop cilantro, leave it in a bunch and rinse well. Then thoroughly dry with paper towels or gently shake over the sink. Choose a sharp, thin-bladed knife so as not to bruise the delicate leaves, bunch the leafy ends together and very thinly slice across the cilantro, including the stems, all the way down the bunch until you run out of leaves. Then fluff the sliced cilantro with your fingers and transfer the sliced leaves to a small dish.