Moroccan-Spiced Vinaigrette
Makes About 1 Cup
Ingredients
2 tablespoons golden raisins
1⁄4 teaspoon ground coriander
1⁄8 teaspoon ground cumin
1⁄2 cup carrot juice
2 tablespoons red wine vinegar
4 sprigs fresh cilantro
1 tablespoon plain yogurt
1 teaspoon honey
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil
Instructions
- Place raisins in small bowl. Toast coriander and cumin in 8-inch skillet over medium heat until fragrant, 2 to 3 minutes. Transfer spices to bowl with raisins. Wipe out skillet; add carrot juice to skillet and simmer over medium heat until reduced to 1⁄4 cup, about 6 minutes. Pour carrot juice over raisins; let cool to room temperature.
- Process carrot juice–raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes, and salt in blender until thoroughly combined. With blender running, gradually add oil, scraping down blender jar as needed. (Dressing can be refrigerated for up to 1 week.)
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