Orange cumin vinaigrette with roasted garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seeds |
| ⅓ | cup | Orange juice, preferably |
| Freshly squeezed | ||
| Grated zest of one well | ||
| Washed orange | ||
| 1 | tablespoon | Sherry vinegar |
| ¼ | cup | Roasted garlic pulp |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ½ | cup | Olive oil |
Directions
Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.
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