Chili Cumin Salad Dressing
This dressing works with salad greens, especially firmer ones like romaine, but it’s really good with veggies that have a firmer texture like tomatoes and cucumbers (think Mediterranean or Mexican as a theme). I love it with cubes of leftover beef or chicken added in for that bit of protein, but you can keep it vegetarian by adding cheese or chick peas if you prefer.
1 egg (optional)
1 cup vegetable oil (you can use olive, or grapeseed if you want something lighter)
grated rind of 1/2 orange
1-2 cloves garlic, minced (to your preference)
1/3 cup / 80 mL red wine vinegar
1/4 tsp / 1 g cayenne
1-1/2 tsp / 8 g chili powder
2 tsp / 10 g cumin
1/2 tsp / 2 g salt
1 tsp / 5 g pepper
Whisk egg, if using. Add oil, still blending (a blender or food processor works well for this if you have one.) Add remaining ingredients and blend again.
Pour over salad ingredients in a large bowl, mix and let sit 10-20 minutes for flavours to mellow and integrate. Enjoy!