Toasted Spice Vinaigrette
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Coriander Seed1 tsp
Cumin Seed1 tsp
Fennel Seed1 cup
Olive Oil2 tbsp
White Wine Vinegar1 tsp
Dijon MustardDirections:
1
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes
2
Let cool, then chop
3
Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper
4
Do ahead: Vinaigrette can be made 4 days ahead
5
Cover and chill
6
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes
7
Let cool, then chop
8
Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper
9
Do ahead: Vinaigrette can be made 4 days ahead
10
Cover and chill