Tuesday, February 19, 2008

FENNEL VINAIGRETTE DRESSING

  • 1/2 cup olive oil
  • 1/2 cup fennel leaves (fronds) chopped
  • 1/4 cup lemon juice
  • 1 clove garlic
  • pinch sea salt
  • honey

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes.

http://www.recipeland.com Copyright Ellen Ecker Ogden, From: The Cook's Garden catalog - Spring/Summer 1990

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