Coriander Vinaigrette

  • Jul, 26 , 22
  • Shuli Madmone

3/4 Cup



1 tsp freshly squeezed lemon juice
3/4 tsp crushed coriander
1/4 tsp sea salt
1/2 tsp fresh thyme, chopped
1 Tbsp minced shallot
2 Tbsp red balsamic vinegar
3 Tbsp olive oil
Pinch of black pepper


In a deep bowl, combine lemon juice, mustard, coriander, shallots, salt, pepper, and vinegar and whisk well. Drizzle in the olive oil and continue to whisk the mixture briskly, creating a thick creamy emulsion. Season to taste. Use immediately on your favorite tossed salad or refrigerate. Will keep for up to a week in a well-sealed container.