If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dressing is inspired by a Mary Frances Kennedy Fisher essay, in which she describes how the traditional Dijon spice bread was made in the 1930's. The primary flavors in that bread combine beautifully in other ways. Even if you don't care much for anise seed, you may well like this, as its flavor is balanced with the bold mustard and lemon flavors, while the three of them are mellowed by the honey. We like this on winter salads made with gem lettuces, toasted pistachios, and diced cucumber. Enjoy!! —AntoniaJames
Makes about 1/4 cup
- 3 or 4 cloves of roasted garlic (optional)
- 1/2 teaspoon anise seed
- 2 teaspoons Dijon mustard, or more to taste
- ½ to 1 teaspoon honey, to taste
- Juice and zest of one medium lemon
- 1 tablespoon fruity olive oil
- 2 tablespoons crème fraiche (or a second tablespoon of olive oil instead)
- Freshly ground pepper, to taste
- Using a mortar and pestle, mash together the garlic, if using, the anise seed and a pinch of salt, until the seeds are well broken.
- Add the lemon juice and zest, the mustard and the honey; whisk well to combine. Both mustard and lemons can vary considerably in how sharp they are, so you may need more honey, or less, to balance them.
- Whisk in quickly the olive oil and then the crème fraiche, if using. Add freshly ground pepper to taste.
- Allow the flavors to combine for a few minutes, then check for sweetness and for salt. Add more honey if necessary.
- Enjoy!! ;o)
- N.B. This dressing also works well for potato salad, warm or cold.
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Recipe with Mustard
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.