Roasted Spicy Vinaigrette

Indian Spice Dressing #3This Indian-inspired recipe is great as a dressing for grain-based salads or as a marinade. It is both vegan and gluten-free.

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Remove from heat and allow to cool.

Place toasted seeds, oil, vinegar, and mustard in a blender and blend for about 30 seconds. Pour into a small bowl and season with salt and pepper to taste. Cover and refrigerate until ready to use.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Salsa and More, vegan and tagged . Bookmark the permalink.

1 Response to Roasted Spicy Vinaigrette

  1. Excellent flavour. I think the toasted seeds is the magic!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.