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Cilantro-Orange Dressing


Serve this dressing with Moroccan-Spiced Crab Cakes

  1. 1/2 cup fresh orange juice
  2. 1 teaspoon cumin seeds
  3. 1/2 cup lightly packed cilantro leaves
  4. 1 tablespoon fresh lemon juice
  5. 1/4 cup canola oil
  6. Salt
  7. Cayenne pepper
  1. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
  2. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
  3. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
Make Ahead The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.