barbara-in-va
Well-known member
This weekend I made two giant pots of butternut squash soup using Michael Chiarellos Toasted Sprice Rub (main ingredient is toasted fennel seeds). I wanted to serve the soup with a green salad so I made the following dressing to serve with a mixed green salad, crumbled bleu cheese (the cheese specialist at Whole Foods recommended "Society Bee" bleu cheese and it was perfect), perfect sweet,juicy fall pear slices and some of the spicy pecans from Gails (from Pat NoCA?). This was a delicious lunch for a chilly fall afternoon.
Warm Honey Dressing
Source: Casual Cooking by Michael Chiarello
2 T Fennel seed
3 T honey
3 T Champagne vinegar
1/2 C extra virgin olive oil
sea salt and fresh ground black pepper
Toast the fennel seeds in a small skillet over moderately low heat until fragrant and lightly colored 3-5 minutes. Let cool, then crush the seeds in a mortar or grind in a spice grinder.
Combine the honey, vinegar and ground fennel in a small saucepan. Bring to a boil, stirring until the honey dissolves. Remove from heat and whisk in the olive oil. Season with salt and pepper.
Option: When I saw Michael make this on TV he used lemon juice and lemon zest instead of the vinegar.
Enjoy!
Warm Honey Dressing
Source: Casual Cooking by Michael Chiarello
2 T Fennel seed
3 T honey
3 T Champagne vinegar
1/2 C extra virgin olive oil
sea salt and fresh ground black pepper
Toast the fennel seeds in a small skillet over moderately low heat until fragrant and lightly colored 3-5 minutes. Let cool, then crush the seeds in a mortar or grind in a spice grinder.
Combine the honey, vinegar and ground fennel in a small saucepan. Bring to a boil, stirring until the honey dissolves. Remove from heat and whisk in the olive oil. Season with salt and pepper.
Option: When I saw Michael make this on TV he used lemon juice and lemon zest instead of the vinegar.
Enjoy!