Cumin Vinaigrette

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.

This recipe goes with Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette

Yield: Makes 3/4 cup
Recipe from Cooking Light

More From Cooking Light


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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cumin Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy