Cumin-Lime Vinaigrette Salad Dressing

To use the cumin-lime dressing on a salad, toss it with the salad greens immediately before serving. To use it on steamed vegetables, drizzle it over the top.

When using the cumin-lime dressing as a marinade, follow the guidelines for marinating fish and seafood, for cuts of beef, and for cuts of pork. You may want to use a higher smoke point oil such as peanut, canola, safflower, or soy, rather than olive oil if you will be grilling the meat or fish. You may also toss dressing with vegetables before roasting or grilling them.

The dressing may be made up to two days ahead of use and stored in the refrigerator. Then, bring the vinaigrette to room temperature and whisk again before serving.

Ground cumin bought in the spice aisle will work in this recipe, but using whole seeds makes a difference. Ground cumin's flavor is more subdued and a lot less complex. Starting with whole cumin seeds and then toasting and grinding them fresh will bring a new dimension to the dressing. You can find whole cumin seed in the spice aisle, health food stores, online, or in specialty markets.

To toast the seeds, heat a skillet over medium heat and add a layer of seeds. No oil or water is necessary. Toast slowly, watching for when they turn brown. Don't let them blacken. Remove from the heat. Grind the seeds in a coffee grinder or with a mortar and pestle. You may want to use less, as the flavor will be more intense.