Aniseed offers a hint of licorice flavor
to this vinaigrette. Delightful when tossed with a simple mixture
of fresh baby greens.
Aniseed Vinaigrette
- 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.
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