Orange, Cumin, Coriander Vinaigrette

I really loved the flavor of this. I've used it on salads that contained strawberries, mango, or peach.

I don't see the coriander. How much is required and when is it added?

Really they're the same depending on different regions of the world. In North America, cilantro usually refers to the leaves of the plant and coriander refers to the seeds. Answer to question: In the recipe 1 cup fresh cilantro refers to 1 cup coriander.

makes sense, thanks.

can substitute cilantro with parsley nad put some cilantro seeds??

sory i mean and not (nad)

Hi. You can absolutely make these substitutions but the end result will be quite different. It will have the same color but cilantro seeds (coriander) taste different than chopped up fresh cilantro even though they are from the same herb. Having said that, I bet it will still be great. Keep in mind that parsley a bit more mild in comparison to cilantro, so you may have to adjust the quantities to suit your taste.

Hey all, This recipe looks delicious, and I will probably try it soon, but the ratio of acid to oil has me curious. Now let me first say that I love vinegar-rich or acidic vinaigrettes. In fact, I have never been able to make a palatable vinaigrette using the classic 3 parts oil to one part vinegar formula. Most of mine are more like 50 / 50, but usually more on the acid rich side. This goes for pretty much all the vinaigrettes that I make, regardless of the oil that I am using. I know that the whole point of preparing food is to make things that we like, and I usually like my vinaigrettes, but I always feel like I'm missing something because of the ratio. So here's a question: Is the 3-1 ratio designed for flavor (acid) dilution purposes, or for emulsification purposes (to create the right texture)? Or is that wayyyy of base..... Comments and ideas are much appreciated.

Good question Tony, the 3:1 ratio is designed for both flavor and texture. If too much liquid is added then the vinaigrette won't emulsify properly. That being said, you can make a vinaigrette using whatever ratio you like. I am like you, I often use more acid. Besides I am not always looking for a thicker or well emulsified vinaigrette. One more note: the ratio in this recipe may seem quite a higher, as it starts with 2 cups of orange juice, but that does get reduced down. The orange juice is also quite a bit sweeter than something like vinegar or even lemon juice. Hope this helps!

Hey Dawn, Thanks for replying. There are a couple things I would like to figure out still. For example, what do you mean when you say "liquid"? It occurs to me that different "acids" will be more or less acidic, and as a result more or less "watery" as well since they are dilutions of acetic or ascorbic (sp) acids for the most part. Is this what you mean? My guess is that "watery" ingredients or more diluted acids wouldn't necessarily help an emulsification.... I was unable to find solid references for the acid content of the average glass of OJ or the average balsamic vinegar, for the sake of a ratio comparison, because they can both vary wildly. I was noting the reduction of OJ in the recipe, and it ends being 1 C of reduced OJ to 1/4 C of oil. How much acid is in that 1 C of OJ compared to lets say, 1 TBSP of a decent aged balsamic vinegar???

Don't take this the wrong way Tony, but I think you might just be over thinking it. The ratio are just guidelines to give you somewhere to start. A vinaigrettte is meant to be simple and easy. I have been making vinaigrettes for years now and I never think about ratios. I just make them and taste them as I go...adding more or less acid or oil depending on how it tastes. In fact most often I do the more Mediterranean stype of vinaigrette making; meaning that I don't even measure, I just do it right in the salad and taste it as I toss it. I say don't get too hung up on whether a liquid (or acid) is more watery than another, just get in there and start experimenting and have fun with it! Cheers p.s. You may also find it helpful to watch the Rouxbe Cooking School Lesson on How to Make Vinaigrettes.

I tried this dressing on Friday. The orange-cumin (and cilantro) combo is amazing...another peanut butter and jelly moment! Maybe this flavour combo could be used in a sauce for chicken...

For sure this could be used with chicken or even fish. Glad you liked it - cheers!

The recipe is "Orange-Cumin-Coriander..." but nowhere in the ingredients I see Coriander? Did I miss something

See the comment near the top of this thread...Cilantro vs. Coriander. Cheers!

I know that vinaigrettes are versatile and can be used as marinades. Would you recommend any adjustments in ratios if I used this (or any other) vinaigrette as a marinade for chicken. Thank you, Omar

It really depends on the marinade; however I am sure most, like this one, can be used as is. Cheers!

Used this vinaigrette as a marinade/sauce for shrimp and served over basmati rice. Marinated the shrimp for about 15 minutes in the fridge and then sauteed them with the marinade to make a tasty sauce (to pour over the shrimp/rice). This marinade was good, but a bit too sweet for my preference. My husband however, loved it. I felt like it needed a bit more acid to balance the extreme sweetness of the reduced orange juice. Wondering how it would taste if you did not reduce the OJ, or if I were to add freshly squeezed OJ (or lime juice) for that hint of acid I feel I want. Will try both next time I make to see how it affects the overall flavor!