Madeleine Kamman

Fennel and Carrot Salad with Anise Oil Dressing

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Prepare the oil first, and finish the dressing the next day. If you want to make this a “center of the plate” meat dish, toss some of the dressing with two sliced cooked chicken breasts mixed with 1 cup cooked cracked wheat or couscous.

Ingredients

  • ½ cup unsaturated oil of your choice
  • 1 tablespoon aniseeds
  • Juice of 2<

Method

Heat the oil in a small saucepan over medium heat. Add the aniseeds and toss for 1 minute. Pour oil and seeds in a blender, and process until smooth. Refrigerate overnight. The next day bring to room temperature and strain through a China cap.

In a small nonreactive saucepan over medium heat, reduce the orange juice to 2 tablespoons. While still hot, add the saffron and 1 tablespoon of