Something to go with Middle-Eastern themed dishes, but it would work with South-West or Mexican style dishes as well.
INGREDIENTS:
½ cup rice vinegar, -OR- ¼ cup rice vinegar and ¼ cup lemon juice 1 garlic clove, peeled 2 teaspoons freshly ground cumin seed 1 tablespoon sugar 1-2 tablespoons honey mustard, to your taste Salt and pepper to taste 1½ cups olive oilMETHOD:
Rub a large non-reactive bowl with the garlic clove, leaving streaks of garlic oil in the bowl. Discard the garlic clove.
Add the vinegar/lemon juice to the bowl, and add the cumin and sugar. Whisk until the sugar goes into suspension.
Season with salt and pepper and add the mustard, whisking to mix it in.
Slowly, in a thin stream, whisk in the oil until you have a fairly thick dressing. Taste for balance as you go-you might need less or more oil to achieve the proper balance. Adjust flavors as needed.
Chef’s Notes and Tips:
For a more South West approach, use some lime juice with the vinegar, and add 1 teaspoon of freshly powdered dried oregano along with some freshly ground coriander seed. For a more Middle Eastern approach, use a little orange juice and a pinch of mint. You could use cinnamon in the dressing for either direction. This dressing could be used as a marinade for chicken or fish also.
Yield: 2 cups dressing
Source: Chef Andrew E Cohen
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