Toasted Cumin Citrus Vinaigrette [HMC]

I come by making salad dressing honestly, as my dad was in the food manufacturing business. Many a day I'd come to my dad's office with my latest vinaigrette concoction in a yogurt cup and take it to the lb, where I learned to measure ingredients precisely so we could reproduce the taste in my little yogurt cup when it was scaled up to a two-hundred-gallon drum (talk about the importance of learning how to write down a repeatable recipe!). This airtight dressing is easy to prepare and delicious. It's a fantastic go-to salad dressing, and works great with fish, chicken, or, in this book, te Lentil Salad with Roasted Beets.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the orange zest, orange juice, lemon juice, cumin seeds, salt, and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.

Step 2

This vinaigrette masquerades as either a salad dressing or an excellent marinade for chicken or fish.

Step 3

Store in an airtight container in the refrigerator for up to 5 days. Calories: 130 per serving.