Lime-cumin vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic | |
| 2 | tablespoons | Lime juice |
| Salt | ||
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Scallions; chopped |
| ½ | small | Jalapeno; seeded and minced |
| ½ | teaspoon | Cumin seed |
| ½ | teaspoon | Coriander seed |
| ½ | teaspoon | Dry mustard |
| 2 | tablespoons | Cilantro; chopped |
Directions
Pound the garlic with ⅛ teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool.
Grind to a powder in a spice mill, then add them to the juice mixture.
Whisk in the mustard and the oil. Taste and adjust balance as need. Let the dressing stand for at least 15 minutes; add the cilantro just before using.
Recipe by: Deborah Madison - Vegetarian Cooking for Everyone Converted by MM_Buster v2.0l.