You can make this using store bought tapenade or you can go ahead and make your own if you like. It is fairly easy, keeps a long time, and is a very versatile treasure to have in the refrigerator. Use it for everything from a sandwich smear to marinade for meat and fish, as a pizza topper or for quick starters on crostini with tuna or a bit of cheese.
INGREDIENTS:
¼ cup white wine vinegar* 1 teaspoon fennel seeds, half of them dry toasted over medium heat until fragrant, ground finely in a spice mill 1 small shallot, minced Salt and pepper to taste 1-2 tablespoons tapenade (see recipe), or use store-bought ¾ cup Extra Virgin olive oil- something not very peppery such as a Tuscan, but soft such as a French or Spanish oil -OPTIONAL- 1-2 tablespoons fresh fennel fronds, finely chopped
METHOD:
Put the vinegar into a non-reactive bowl, and add the fennel powder, shallot, some salt and pepper. Stir in and allow flavors to marry 10-15 minutes at least.
Add 1 tablespoon tapenade to the bowl and whisk it in.
Slowly drizzle in the oil, whisking all the while to form an emulsion. When all the oil is added in, taste the dressing. If you wish, add more tapenade. The flavor should be a balance of fennel and tapenade-the fennel should be there but not dominant, nor should the tapenade take over the dressing.
If using, gently whisk in the fennel fronds just before using the dressing.
Chef’s Notes:
*This dressing is also fine with red wine vinegar. With red wine vinegar, this dressing is great for salads of arugula, dandelion, escarole, and other assertive leaves. It would be great for a salad of cold grilled lamb or beef.
Yield: 1 cup
Source: Chef Andrew E Cohen
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