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Citrus-Cumin Vinaigrette

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

  • Yield: Makes 3/4 cup
Citrus-Cumin Vinaigrette

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, April 2002


  • 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


  1. 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.

  2. Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

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