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Toasted Spice Vinaigrette

5.0

(3)

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Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 cup olive oil
2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Kosher salt
Freshly ground pepper

  1. Step 1

    Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

    Step 2

    Do ahead: Vinaigrette can be made 4 days ahead. Cover and chill.

Nutrition Per Serving

calories 130 fat 14 g fiber 1 g
#### Nutritional analysis provided by Bon Appétit
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Reviews (3)

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  • Delicious! Toasting the spices is critical.

    • rlykins

    • Little Bay, NSW

    • 9/30/2016

  • One of the best vinaigrettes I've made in a long time. Love this flavor combination. Goes so well with fish, too!

    • gaildosik

    • 9/6/2014

  • Excellent vinaigrette! So far have used it on a couscous salad, mixed into plain yogurt as a condiment, and even tossed with ravioli. Simple enough, but the spice combo tastes slightly exotic and gives a dish a nice twist.

    • pghgrl

    • brooklyn, ny

    • 7/8/2014

Tags Salad Dressing Salad Condiment Vegan Dairy Free Make Ahead Bon Appétit
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