Tomato Cumin Dressing

This salad dressing starts with grilled tomatoes, which gives it a smoky sweetness you can’t get from raw. Pureed with jalapeno, cilantro, lime juice, Dijon mustard, and ground cumin, it’s a Southwestern vinaigrette with serious personality.

The egg yolk does the same job here as it does in a mayo or aioli: it emulsifies the oil into the tomato puree so the dressing stays thick and creamy instead of separating. Drizzle the oil in slowly while the processor runs. Dumping it in all at once will break the emulsion.

Grilling the tomatoes before blending is the step that sets this apart from a generic tomato dressing. The charred edges add depth that works beautifully with the earthy cumin.

Chef Tips

• Grill the tomato halves cut-side down until they get good char marks. Don’t move them around. Let them sit and develop color.
• Add the oil in a very thin, steady stream. Patience here is the difference between a silky dressing and an oily mess.
• Taste and adjust the jalapeno heat. Start with half if you’re sensitive to spice; you can always blend in more.
• This keeps in the fridge for up to a week. Give it a good shake before using since it may thicken.

Variations

• Swap the jalapeno for a chipotle pepper in adobo for a smokier, deeper heat.
• Use this as a marinade for grilled chicken or as a dipping sauce for quesadillas.
• Add a ripe avocado to the processor for a creamier, richer version.