This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
Recipe information
Total Time
5 minutes
Yield
Makes about ⅓ cup Servings
Ingredients
1
teaspoon coriander seeds
1
teaspoon cumin seeds
1
teaspoon fennel seeds
¼
cup olive oil
2
tablespoons white wine vinegar
1
teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
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 (kcal) 130 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 150