This very tasty and aromatic Toasted Spice Vinaigrette combines coriander, fennel, and cumin seeds that are toasted, crunchy, and super aromatic, in an easy vinaigrette that will elevate your salad.
I really love this vinaigrette. When I first came across it on bonappetit.com I thought it might be too overpowering for most salads, but I was so wrong. The toasted seeds are so flavorful, but they are not overpowering. If anything, they add a great boldness to a salad.
Over the years, I’ve used this vinaigrette for so many things. It’s really great with a mixed garden salad, or as a dressing for broccoli, asparagus, green beans, or tomatoes.
» You might also like our homemade Apple Cider Vinaigrette.
How to Make Toasted Spice Vinaigrette
It’s definitely important to start with fresh herbs. If you’ve had these spices around the house for years, or they haven’t been stored properly, they probably won’t pack much flavor. All spices lose their potency over time.
Make sure you’re using the whole seed. You might think you need to crack the seeds first, because they’ll be hard to bite through, but that’s not the case. They are crispy and easy to crack once they’re toasted.
Using a small frying pan, add just a tiny amount of oil to lightly season the pan. Turn it on medium heat. When the pan is hot, add the spices.
You’ll want to shuffle them around in the pan with a spatula, so they toast evenly. It takes around 5-8 minutes to toast them well.
If it seems to be toasting to quickly, turn the heat down, so the seeds don’t scorch.
Add the toasted spices, olive oil, vinegar and mustard to a sealable container. I use a small Sistema container. Shake vigorously to combine. Doing this in a container is great because it’s so fast, it combines very easily, and you can store it in that container.
You can also add the ingredients to a bowl and whisk vigorously to combine. This is a great way to do it if you plan to use the vinaigrette right away and won’t be storing it.
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Toasted Spice Vinaigrette
Ingredients
- 1 teaspoon (2 g) coriander seeds
- 1 teaspoon (2 g) fennel seeds
- 1 teaspoon (2 g) cumin seeds
- 1/4 cup (59 ml) olive oil
- 2 tablespoon (30 ml) white wine vinegar
- 1 teaspoon (5 g) dijon mustard
- Dash of salt and pepper
Instructions
- Toast the spices in a dry pan over medium heat, stirring occasionally, until toasted and crunchy.
- Add the spices, olive oil, vinegar and mustard to a sealable container. Shake vigorously to combine.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
I never thought of using toasted spices in a dressing. It sounds delicious.
This is such a great dressing. I used it with a salad of chicken on romaine. The addition of the Dijon mustard provides just the right amount of bite. So delicious!
Love the tangy and savory flavors for this. Perfect for my daily lunch salads!
Love the toasted spice flavours. A great new salad dressing for my lunch!
I really loved how easy this is to make!! Thanks so much for the recipe!