Fragrant and complex, this cumin-coriander vinaigrette from Chef Andrew Cohen brings a bright, spiced note to any salad or grilled dish. Freshly ground cumin and coriander lend earthy depth, while lime juice and rice vinegar add zest and balance. Perfect for Southwestern-inspired salads, it’s equally at home drizzled over grilled vegetables, fish, or chicken—or used as a marinade with a Middle Eastern or Mexican twist.
INGREDIENTS:
1/4 cup rice vinegar
1/4 cup lime juice (or a mix of lime and orange juice)
1 garlic clove, peeled
1 teaspoon freshly ground cumin seed
1 teaspoon freshly ground coriander seed
1 tablespoon sugar
1-2 tablespoons honey mustard, to your taste
Salt and freshly ground black pepper, to taste
1 1/2 cups olive oil
METHOD:
Rub the inside of a large non-reactive mixing bowl with the cut garlic clove, leaving streaks of garlic oil to subtly flavor the dressing. Discard the clove.
Add the vinegar and lime juice to the bowl, then whisk in the cumin, coriander, and sugar until the sugar dissolves.
Whisk in the honey mustard, along with a pinch of salt and pepper.
Slowly drizzle in the olive oil while whisking constantly until the vinaigrette thickens and comes together. Taste and adjust seasonings as needed—adding more acid for brightness or more oil for balance.
SERVING SUGGESTIONS:
- Toss with a salad of black beans, roasted corn, avocado, and baby greens for a Southwestern flair.
- Use as a marinade for grilled chicken, shrimp, or tofu.
- Drizzle over roasted carrots, cauliflower, or sweet potatoes for a warm, aromatic finish.
- Add a pinch of ground cinnamon or fresh mint for a Middle Eastern variation.
YIELD: About 2 cups
