Vinaigrette With Cumin And Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The Greens Cookbook by Deborah Madison Ingredients:
1 tbs lemon or orange juice |
1 tsp lemon or orange peel, grated |
1 tbs sherry vinegar |
1/2 tsp salt |
1 clove garlic, finely chopped |
1/2 tsp cumin seeds |
1/2 tsp coriander seeds |
1/4 tsp paprika |
5-6 tbs olive oil |
1 tbs mint leaves, chopped |
1 tbs cilantro, chopped |
1 jalapeno pepper, seeded and finely diced (optional) |
Directions:
1. Combine the juice, peel, vinegar, salt, and garlic in a bowl. Bruise the cumin and coriander seeds by smashing them in a mortar, or grind them in a spice grinder. Add them, with the paprika, to the combined ingredients, then whisk in the oil. Taste, and balance the proportion of acid and oil; then add the fresh herbs and jalapeno pepper, if using.
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