skip to content
Potatoes: Fresh Ideas for Menu Innovation

Toasted Cumin Vinaigrette

Ingredients Measures
Cumin seed 2 tablespoons
Extra virgin olive oil 1 cup
White wine vinegar 1/3 cup
Honey, warm 1 tablespoon
Kosher salt To taste
Black pepper, freshly ground To taste

Method

  1. In dry sauté pan over a moderate heat, toast the cumin seed until aromatic and slightly darkened. Shake the pan constantly while toasting the seeds to assure that they do not scorch and turn bitter. Once toasted, remove them from the hot pan to stop the cooking.

  2. Place all ingredients in blender and purée until smooth and emulsified. There will be a little bit of texture from the cumin seed.

  3. Reserve the vinaigrette for service.

Yield: 1 1/3 cups