Cumin Vinaigrette

Cumin Vinaigrette Recipe
Photo: Rinne Allen
The flavor of toasted cumin seeds comes through in Cumin Vinaigrette. Use Cumin Vinaigrette over your favorite roasted vegetable or in the recipe, Roasted Carrot and Beet Salad with Feta, Pulled Parsley.

Yield:

Makes 3/4 cup

Recipe from


Ingredients

1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
2 teaspoons sherry vinegar
1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
1 tablespoon finely chopped fresh mint
Salt and freshly ground black pepper to taste

Preparation

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

Note:

Hugh Acheson,

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen

November 2011
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