LIME CUMIN VINAIGRETTE

By BobD

Ingredients

• This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
• 2 tablespoons plus 2 teaspoons fresh lime juice
• 1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
• 1 small garlic clove, puréed
• Salt to taste
• 1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
• 1/2 to 1 teaspoon Dijon mustard, to taste
• Freshly ground pepper to taste
• 1/4 cup canola oil or grapeseed oil
• 1/4 cup extra virgin olive oil

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup.

Whisk in the oils. Whisk or shake in a jar before serving.

Advance preparation:

Dressings with citrus juice are best shortly after they’re made. Unlike in vinegar-based dressings, the flavors change over time — and not for the better.