Salad Dressing Repository - Fennel Dressing
Yield: 10-12 Salads
Great on a Belgium Endive Salad, or on Kitchen Tapestry's Greek Salad.
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup white wine vinegar
- 1 tbsp honey
- 1tbsp dried mustard (like, Coleman's)
- 1 tbsp fennel seed, ground
- 2 tbsp lemon juice
- 1/8 cup dried parsley
- 1/16 tsp sea salt
- 7-8 grinds freshly cracked black pepper
- 1/2 cup olive oil
- 1/4 cup vegetable oil
Instructions
- Grind the fennel seed in a spice grinder.
- Place all ingredients except the oils in a mixing bowl and whisk vigorously to combine.
- Add the oils a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest a room temperature for an minutes before adding to the salad.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved