Rouxbe

• 2 cups fresh squeezed orange juice
• 1 tsp cumin seeds
• 1 cup fresh cilantro
• 1 tsp Kosher salt - can substitute with 1/2 tsp. table salt
• 2 pinches cayenne pepper
• 1/4 cup grapeseed oil or olive oil

To start the dressing, first juice the oranges.

Reduce the orange juice by half over medium high heat, then set aside to cool completely.

Meanwhile heat a small fry pan over medium heat and toast the cumin seeds until slightly browned.

Once browned let cool for a few minutes, then purée in a spice or coffee grinder.

Transfer the cumin to a food processor.

Then rougly chop the cilantro and add it to the food processor along with the orange juice, salt and cayenne pepper and blend until smooth.

Add oil and blend for another minute.

This salad dressing will make more than enough for 4 people, but leftovers are great. In fact this dressing is even nice at room temperature as a sauce over grilled fish or chicken.

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