Juice the oranges. Reduce the juice in a sauce pan set over medium-high heat. Set aside to cool completely.
Heat a small frying pan over medium heat and toast the cumin seeds until fragrant and slightly browned. Once toasted, set aside to cool.
Grind the cumin seeds in a spice or coffee grinder, but not too fine. Transfer the cumin to a food processor. Roughly chop the cilantro. Add the cilantro, salt, cayenne pepper, cumin and orange juice to the blender and blend until smooth. To finish, add the oil and blend for another minute.
Note: Make sure not to add the cilantro while the orange juice is too hot, or it could lose its vibrant green color.
This vinaigrette will make more than enough for 4 people but any leftovers are great. In fact, this vinaigrette is even nice at room temperature and can be served as a sauce over grilled fish or chicken.
- 2 cups fresh squeezed orange juice
- 1 tsp cumin seeds
- 1 cup fresh cilantro
- 1 tsp kosher salt
- 2 pinches cayenne pepper
- 1/4 cup grapeseed oil or olive oil
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