Aniseed offers a hint of licorice flavor to this vinaigrette. Delightful when tossed with a simple mixture of fresh baby greens.
1 shallot, quartered
2 garlic cloves, halved
1 teaspoon dried or canned green peppercorns
1/2 teaspoon aniseed
1 tablespoon white-wine vinegar
1/4 cup olive oil (preferably extra-virgin)
- Place the shallot, garlic, peppercorns, and aniseed in a blender and run on medium speed for a few seconds until mixture is chopped. Add the vinegar and blend well. With motor running, add oil in a stream and blend dressing until emulsified. Season to taste with salt and pepper. Store in refrigerator until ready to use. Keeps well for 1 week.
Makes scant 1/2 cup dressing.