Lemon Cumin Vinaigrette

Recipe courtesy of Chef Bren Ankrum – Culinary Editor

Equipment/ utensils required:

Chef’s knife, mixing bowl, whip, measuring spoons.


3 tbsp. lemon juice

½ tsp. lemon zest

1tsp. mustard (stone ground)

1tbsp. ground cumin

½ tsp. paprika

1/16 tsp. cayenne pepper

1 clove garlic minced to fine

1/8 tsp. salt

¼ tsp. black pepper

6 tbsp. olive oil


1.         Place all the ingredients for the lemon cumin vinaigrette into a medium size mixing bowl and whip together. Cover and let the ingredients marry at room temperature prior to service. Can be made ahead and store in the refrigerator. If you choose to do this I would advise to leave out the olive oil and add enough to taste to the other ingredients at the future date of use. Olive oil tends to congeal and separate under refrigeration.

Makes about 4 to 6 servings

Nutritional Information:

Calories 129, Fat 13.9 gm, Cholesterol 0 mg, Sodium 53 mg, Carbohydrates 1.7 gm, Protein .4 gm.

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