Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro.
Slideshow:More Salad Recipes
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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.