© Nicole Franzen
Active Time
10 HR
Total Time
10 MIN
Yield
Serves : Makes 1 1/4 cups

Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro.  Slideshow: More Salad Recipes

How to Make It

Step

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.

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