Photo: Rinne Allen
Yield
Makes 3/4 cup

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.

How to Make It

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.

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Ratings & Reviews

stimply's Review

JeanneJ
February 26, 2013
Cut the olive oil in half and this would be a lot better. We made it according to the recipe then proceeded to add more of everything but the olive oil to make it decent. Toasting the cumin seeds and pulverizing them was more effort than the results. Nonetheless, the flavor of the dressing went nicely with the beet and carrot dish.

JeanneJ's Review

stimply
February 27, 2012
N/A