Orange Cumin Vinaigrette Recipes

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CARROTS IN ORANGE-CUMIN VINAIGRETTE



Carrots in Orange-Cumin Vinaigrette image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 15m

Yield Four servings

Number Of Ingredients 9

2 teaspoons cumin seeds
1/4 cup orange juice
1/2 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 tablespoons Champagne vinegar
1 tablespoon olive oil
8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks
1 tablespoon finely chopped Italian parsley

Steps:

  • Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
  • Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
  • Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams, TransFat 0 grams

CITRUS-CUMIN VINAIGRETTE



Citrus-Cumin Vinaigrette image

With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt

Steps:

  • Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
  • Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

Nutrition Facts : Calories 66 g, Fat 4 g, Protein 1 g, Sodium 34 g

ORANGE CUMIN VINAIGRETTE WITH ROASTED GARLIC



Orange Cumin Vinaigrette with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 8

1 teaspoon cumin seeds
1/3 cup orange juice, preferably freshly squeezed
Grated zest of one well washed orange
1 tablespoon sherry vinegar
1/4 cup roasted garlic pulp
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • 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.

CUMIN-CITRUS VINAIGRETTE



Cumin-Citrus Vinaigrette image

Categories     No-Cook     Salad Dressing     Orange     Spice     Summer     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

1/3 cup fresh orange juice
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cumin
6 tablespoons grapeseed oil or olive oil

Steps:

  • Whisk fresh orange juice, shallot, fresh lemon juice, grated orange peel and cumin in small bowl to blend. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

ORANGE CUMIN VINAIGRETTE



Orange Cumin Vinaigrette image

Categories     No-Cook     Salad Dressing     Orange     Winter     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 9

1 garlic clove
1/2 teaspoon salt
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
1 tablespoon minced shallot (1 small)
2 teaspoons honey
1 teaspoon cumin seeds, toasted
1/2 cup vegetable oil
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
  • Add oil in a slow stream, whisking until well blended, and whisk in pepper.

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