Recipe courtesy of Mary Sue Milliken and Susan Feniger

Orange Cumin Vinaigrette with Roasted Garlic

  • Level: Easy
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1 teaspoon cumin seeds

1/3 cup orange juice, preferably freshly squeezed

Grated zest of one well washed orange

1 tablespoon sherry vinegar

1/4 cup roasted garlic pulp

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil


  1. Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.

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