This salad dressing is full of the bold flavors of cumin, vinegar and citrus. To balance out this boldness, I like to keep the salad itself really simple, with just a few ingredients. Tender greens work beautifully but the dressing also could stand up well to heartier greens like kale, etc. Shaved radish and toasted pepitas add a little texture without overcomplicating things.
The vinaigrette is meant to be broken (not emulsified) so don’t fret when the oil separates from the rest of the ingredients, just be sure to stir it well before dressing your salad. The acid component makes it great as a palate cleansing course, something to be eaten alongside rich, spicy or fried food.
For the Dressing:
Juice of 2 lemons, zest of 1
Juice of 2 limes, zest of 1
Juice and zest of 1 orange
2 oz. apple cider vinegar
1 1/2 C. olive oil
1/2 tsp. ground cumin1t ground coriander
1/2 tsp. ground chili
1 tsp. dried mexican oregano
2 cloves garlic
2 Tbl. honey
Salt and pepper to taste`
Makes about 2 cups of dressing so you’ll have plenty for a few salads.
Whisk together all the ingredients except the oil until they are incorporated, then slowly
add the oil while continuing to stir. Taste for salt and balance. Dress your salad, toss and
serve immediately. Mangia!