May 13, 2015
This quick vinaigrette has become a staple in my kitchen. It is absolutely delicious with zippy lime and a wonderful earthy flavor from the toasted cumin. There’s a little Mexican vibe to it that seems just perfect for this spring sliding into summer mode.
I use this vinaigrette on a tasty Quinoa Salad with Roasted Poblanos and Black Beans (that recipe is coming tomorrow) but it’s also great drizzled on thinly sliced raw veggies or just simple greens — am I right, Justine?
I like to buy a full jar of whole cumin seeds and then toast the entire jar when I get home. That way the cumin seeds are just ready to use and I don’t need to toast individually every time.
Tossed with arugula, carrots and chickpeas.
Makes about ½ cup
Once mixed, this will last for a few days in the fridge.
¾ teaspoon cumin, toasted and ground
1 teaspoon salt
2 limes, juiced, which equals about ¼ cup lime juice
1 tablespoon rice wine vinegar
1/3 cup olive oil
In a small bowl mix the cumin, salt, lime and vinegar. Whisk in olive oil. Store in an airtight container until ready to use.
