Moroccan-Spiced Vinaigrette
(from Bethany’s recipe box)
MAKES ABOUT 1 CUP
Mellow greens, such as leaf lettuces, as well as spinach, pair nicely with this vinaigrette. Olives, shredded carrots, and golden raisins are good garnish options. Use about 2 tablespoons of this dressing per quart of greens, serving two.
WHY THIS RECIPE WORKS:
We built our salad dressing recipes around ingredients not regularly used in dressings, including apples, raisins, carrot juice, and ruby port. We balanced these ingredients with fats such as cream, buttermilk, mayonnaise, nut oils, and yogurt and punctuated the dressings with condiments such as chili paste and orange marmalade. To give our dressing recipes more depth and intensity of flavor, we turned to the stovetop to reduce wine and juices and toast spices and sesame seeds.
Source: Cook's Illustrated Published May 1, 2005 (CC and CI collection)
Categories: Moroccan
Ingredients
- 2 tablespoons golden raisins
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/2 cup carrot juice
- 2 tablespoons red wine vinegar
- 4 sprigs fresh cilantro leaves
- 1 tablespoon plain yogurt
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon table salt
- 1/2 cup extra-virgin olive oil
Directions
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Place raisins in small bowl. Toast coriander and cumin in small skillet over medium heat until fragrant, 2 to 3 minutes. Transfer spices to bowl with raisins. Wipe out skillet; add carrot juice to skillet and simmer over medium heat until reduced to 1/4 cup, about 6 minutes. Pour carrot juice over raisins; cool to room temperature.
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Process carrot juice/raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes, and salt in blender until thoroughly combined. With machine running, gradually add oil, scraping down jar as needed. (Can be refrigerated up to 1 week.)