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

Susan Feniger
November 2015

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© Nicole Franzen

Recipe Summary

active:
10 hrs
total:
10 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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