Orange-fennel salad dressing
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Fennel seeds |
| 2½ | cup | Orange juice |
| 1 | large | Fennel bulb with feathery tops halved, cored slice lengthwise |
| 8 | Crushed saffron threads | |
| 1 | teaspoon | Arrowroot |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Dijon mustard |
| Salt and pepper to taste | ||
| 2 | teaspoons | Basil, minced |
Directions
1. In a nonreactive medium saucepan, toast the fennel seeds over moderately high heat, shaking the pan, until fragrant, about 2 minutes. Add the orange juice, slice fennel and saffron and bring to a boil. Lower the heat to moderate and simmer until the juice has reduced to 1 cup, about 20 minutes. Strain the juice into a bowl, pressing down on the cooked fennel; reserve the fennel.
2. Return the juice to the saucepan and bring to a simmer over moderate heat. In a small bowl, mix the arrowroot with 2 tbs of water, then whisk into the juice and cook just until thickened, about 30 seconds. Remove from heat, stir in the cooked fennel and let stand at room temperature until cool. Strain the mixture into a medium bowl and whisk in the olive oil, lemon juice and mustard. Season the dressing with salt and freshly ground white pepper. (Can be refrigerated, covered, for up to 3 days.) Stir in the basil just before serving.
Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95