Like the Cilantro Lime Vinaigrette, this recipe works wonderfully with salads or as a quick way to dress up fish or meat. The lemon kick makes this a great partner for My Family’s Favorite Chicken (page 111).
Recipe information
Yield
makes 1/2 cup
Ingredients
Preparation
Step 1
Toast the fennel seeds in a small sauté pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly. Be careful that they don’t burn. Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.
Step 2
Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well. Do a FASS check. Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.
Variation
Step 3
Goes with My Family’s Favorite Chicken (page 111), as a marinade. It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.
rebecca’s notes
Step 4
Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isn’t. Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.
storage
Step 5
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 65
Step 8
Total Fat: 7g (1g saturated, 5g monounsaturated)
Step 9
Carbohydrates: 1g
Step 10
Protein: 0g
Step 11
Fiber: 0g
Step 12
Sodium: 75mg
