Toasted Cumin Vinaigrette

1. 1
   temper · ~2 min

   Toast the cumin seeds.

   1.Place a small dry pan over medium heat.

   2.Add cumin seeds and toast, shaking the pan often, until fragrant and slightly darker (1-2 minutes).

   3.Immediately transfer to a plate to stop the cooking; let cool.

   TIPWatch closely — cumin burns fast and turns bitter. Pull it off the heat the moment you smell the toasty aroma.
2. 2
   mix · ~1 min

   Whisk the vinaigrette.

   1.Crush half the toasted cumin seeds with your fingers or a mortar and pestle.

   2.In a small bowl, combine olive oil, lemon juice, minced garlic, crushed cumin, remaining whole cumin seeds, black pepper, and salt.

   3.Whisk vigorously until well emulsified, about 30 seconds.
3. 3
   rest · ~5 min

   Let flavors meld.

   Let the vinaigrette sit at room temperature for 5 minutes so the garlic and cumin infuse the oil.

   TIPFor deeper flavor, make it ahead and refrigerate for 1 hour — just bring to room temperature and whisk again before serving.
4. 4
   serve

   Whisk again and drizzle over your dish.

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