Cumin Raisin Vinaigrette

12
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"This dressing is excellent poured over a spinach salad, schmeared over slices of baquette, over veggies, over fish/chicken, part of sauces, etc. The possibilities are endless. Makes 1 1/2 cups. From The Nimble Cook Cookbook"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (43.4 g)
  • Calories 131
  • Total Fat - 9.8 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 1.7 mg
  • Sodium - 87.6 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.2 g
  • Protein - 0.9 g
  • Calcium - 11.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Makes 1 1/2 cups.

Step 2

Combine the raisins, vinegar, and cold water in a small saucepan. Bring to a quick boil over high heat. Immediately turn off the heat; cover the pan and let steep until cooled.

If Mixing by Hand:


Step 3

Combine the mustard, juice, shallot and cumin in a bowl. Chop the capers and add them to the bowl, along with the brine. Chop the plumped raisins and add them and any remaining vinegar to the bowl. Whisk well as you drizzle in the oil, a little at a time.

If Using a Food Processor:


Step 4

Combine the mustard, juice, shallot, cumin, capers and brine, and the raisins and vinegar in a food processor. With the machine running, pour in the oil and process until just creamy. Do not blend completely; a little texture is nice. Pulse in warm water as necessary to loosen if the dressing is too pasty.

Step 5

Store in a jar in the refrigerator for up to 2 weeks. Bring almost to room temperature before using, whisking to re-emulsify it as it warms up.

Tips & Variations


No special items needed.

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