Guest guest Posted February 12, 2001 Report Share Posted February 12, 2001 * Exported from MasterCook * Lime-Cumin Vinaigrette Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 187 Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salads, Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove salt 2 limes -- zest of grated or minced 2 tablespoons fresh lime juice -- to taste, up to 3 OR lemon juice 2 tablespoons chopped scallion OR finely diced shallot 1/2 jalapeño chile -- seeded and minced 1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon dry mustard 1/3 cup olive oil 2 tablespoons chopped cilantro Makes about 1/2 cup. Cumin and lime go especially well with citrus fruits, onions, avocados, and peppers. Roasting and grinding whole spices creates bigger, warmer flavors. Pound the garlic with 1/8 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 oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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