Orange Cumin Vinaigrette With Roasted Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | t | Cumin seeds |
| 1/3 | c | Orange juice, preferably |
| freshly squeezed | ||
| Grated zest of one well | ||
| washed orange | ||
| 1 | T | Sherry vinegar |
| 1/4 | c | Roasted garlic pulp |
| 1 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1/2 | c | Olive oil |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH1E11 Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1049
Calories From Fat: 961
Total Fat: 108.9g
Cholesterol: 0mg
Sodium: 2333.4mg
Potassium: 418.1mg
Carbohydrates: 21.5g
Fiber: 1.5g
Sugar: 14.2g
Protein: 1.8g