Dressing Essentials: Awesome Spicy Vinaigrette

14
Andy Anderson !

By
@ThePretentiousChef

This is a simple dressing to put together, but it has such, good flavor. The secret is toasting the spices before adding them to the emulsion.

And, if you can wait 24 hours before using, it will taste even better.

In fact, I plan on using on some grilled shrimp this evening.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 1/2 c
    olive oil, extra virgin
  • 1/4 c
    white rice vinegar
  • 2 tsp
    dijon mustard, i prefer grey poupon
  • 1 tsp
    fennel seeds
  • 1 tsp
    cumin seeds
  • 1 tsp
    coriander seeds
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

How to Make Dressing Essentials: Awesome Spicy Vinaigrette

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. Add the olive oil, vinegar, and mustard to a small bowl, whisk to combine, and reserve.
  4. Add the fennel, cumin, and coriander seeds to a dry pan and toast until fragrant, about 3 – 4 minutes.
  5. Remove from the pan, allow to cool, and then finely chop.
  6. Chef’s Note: If you have a spice grinder, use it.
  7. Add the chopped spices to the oil/vinegar/mustard mixture, and mix to combine.
  8. Season with salt, and pepper, to taste.
  9. Chef’s Note: The wonderful thing about homemade dressing is that they taste so dang good, plus they don’t have all those added chemicals. The down side, it that they won’t last as long as bottled dressings. This dressing should last 5 – 7 days, if placed in a tightly-covered, non-reactive jar. So, make about a week’s worth at a time.
  10. PLATE/PRESENT
  11. Place in a glass container with a tight-fitting lid.
  12. Chef’s Tip: Shake well before using.
  13. Use it on a Springtime salad, a plate of freshly cut garden tomatoes, fish, shrimp, or even chicken. Enjoy.
  14. Keep the faith, and keep cooking.

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