Lemony Cumin Vinaigrette Recipe

(Pairs best with vegetables, beans, chicken and fish.)


1½ tsp. cumin seeds

1 tsp. finely minced shallot (optional)

3 tbsp. red wine vinegar

1 tbsp. fresh squeezed lemon juice

Zest of ½ lemon

½ c. extra virgin olive oil

Salt and freshly ground black pepper, to taste


Heat a small skillet over medium heat. Add cumin seeds to dry pan and shake occasionally, just until they become aromatic and are lightly toasted. Transfer seeds to a cutting board or a mortar with pestle. Pulverize the seeds. (If using a cutting board, pound the seeds with a meat mallet or the side of a knife, or grind in a spice grinder.)

Transfer seeds to a jar or small bowl. Add shallot (if using), vinegar, lemon juice  and zest. Whisk in olive oil until emulsified, then season to taste with salt and pepper. Cover bowl, or transfer to a lidded jar. Whisk or shake jar well before serving.