Rating: 5 stars
6158 Ratings
  • 5 star values: 6158
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,158 Ratings
Matthew Kenney
February 1998

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Recipe Summary

Yield:
MAKES ABOUT 1/2 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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