Coriander Vinaigrette

Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro.

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  • Servings: Makes 1 1/4 cups


  • 1 1/2 tablespoons crushed coriander seeds
  • 6 tablespoons white wine vinegar
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup chopped cilantro
  • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a small skillet, toast the coriander seeds until very fragrant, about 2 minutes. Transfer the seeds to a medium bowl and add the vinegar, shallot, garlic and cilantro. While whisking constantly, slowly drizzle in the oil and whisk until emulsified. Season with salt and pepper.

Contributed By Photo © Nicole Franzen Published November 2015

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1046959 recipes/coriander-vinaigrette 2015-10-14T16:20:19+00:00 Susan Feniger dressings|fast|healthy|make-ahead|vegetarian| november-2015 recipes,coriander-vinaigrette 1046959

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