Cilantro Cumin Dressing (x0.67 scale)
Recipe by user david
A bright, punchy cilantro-cumin vinaigrette-style dressing blended smooth and emulsified with olive oil.
Makes 0.67 cups
This cilantro-cumin dressing is a zesty, herb-forward blend of garlic, red onion, vinegar, lemon juice, Tabasco, and earthy cumin, emulsified with olive oil for a thick, spoonable texture. It’s ideal for tossing with salads, drizzling over grilled meats, roasted vegetables, tacos, or grain bowls, and it also works as a quick marinade. For best results, scrape down the blender jar as needed so the cilantro and aromatics blend evenly, and drizzle the oil in slowly to help it emulsify and thicken. Adjust salt, pepper, and heat to taste, and keep it chilled until serving.
- 0.67 cloves 0.67 cloves garlic
- 2 tsp 2 tsp red onion, coarsely chopped
- 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (40 g) apple cider vinegar
- 1⁄2 tsp 1⁄2 tsp (3 g) lemon juice
- 1⁄2 tsp 1⁄2 tsp tabasco sauce
- 1⁄2 tsp 1⁄2 tsp (1 g) ground cumin
- 2⁄3 cup 2⁄3 cup cilantro leaves, chopped and packed
In a blender, combine the garlic, onion, vinegar, lemon juice, Tabasco, cumin, and cilantro.
Process on medium-high speed until well combined and the cilantro looks coarsely chopped, about 10 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- 1⁄3 cup 1⁄3 cup (72 g) olive oil
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds.
- 1⁄4 tsp 1⁄4 tsp fine sea salt
- 1⁄8 tsp 1⁄8 tsp (0 g) black pepper, freshly ground
Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.
Notes
This dressing will keep, refrigerated, for up to 3 days.
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