Toasted Cardamom Vinaigrette

From Chef Jerry Luz

 

RECIPE NOTES

Makes 24 ounces
Serving size is 1 ounce

 

INGREDIENTS

  • ¼ cup cardamom seeds

  • ¼ cup coriander

  • ½ cup  + 1 Tbsp + 1 ¾ tsp white wine champagne vinegar

  • ¼ lime juice

  • 2 oz lemon juice

  • 1/3 cup + 1 Tbsp agave

  • 1 ½ cups olive oil

 

DIRECTIONS

  1. Dry roast cardamom seeds in a saute pan over medium heat until aromatic. Put aside to cool.
  2. Place toasted seeds in a blender and add all other ingredients.
  3. Start blender and slowly add olive oil until the vinaigrette is emulsified.