Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It’s also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.
- Serves: 1 person
- ½cup neutral oil, such as grapeseed or safflower
- 5teaspoons cumin seeds
- 2 ½cups fresh cilantro
- 3tablespoons rice vinegar
- 1tablespoon seasoned rice vinegar (see Note) or additional rice vinegar
- 2teaspoons Dijon mustard
- Pinch cayenne
- Fine sea salt, to taste
- Sugar or other sweetener, to taste (see Note)
Step 1Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
Step 2Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
Step 3Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.