This dressing is for a shaved fennel salad, but the fennel would make this a nice dressing to top grilled fish or pork chops. You could make the fennel salad without the lettuce and use this dressing with it for topping the aforementioned.
INGREDIENTS:
¼ cup Meyer lemon juice, strained of seeds 1 tablespoon white wine vinegar ¼ teaspoon fennel seed powder Salt and pepper to taste 2-3 teaspoons agave syrup or sugar, to taste ¾ light flavored olive oil (Not a sharp Tuscan style, but something softer like a French or Spanish type), or grape seed oil
METHOD:
In a non-reactive bowl, mix the juice and vinegar with salt and pepper. Add the fennel seed powder and whisk vigorously to mix in. Allow to rest 10 minutes for the flavors to marry. Add in half the sweetener and whisk thoroughly to combine.
Slowly whisk in the oil in a thin stream to form an emulsion. When the dressing is thickened, taste for sweetness. Add more as needed. The dressing should be a balance of sweet-tart, leaning just towards sweet.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
