Monday, November 3, 2008

Elizabeth’s Fennel Parmesan Vinaigrette

Whisk together or shake in a jar:

1/3 cup balsamic vinegar
3 tablespoon grated Parmesan cheese
1 tablespoon grated Cheddar cheese
1 teaspoon fennel seeds
1 teaspoon flax seed (either whole or milled)
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste
Add 1 cup olive oil; whisk or shake until smooth.
Refrigerate in glass container.

(I used an old olive oil jar to both mix and store my dressing.)

Note: As this dressing contains no artificial emulsifiers, the oil will harden in the refrigerator. This is easily remedied by either taking the dressing out 15 minutes before using, or immersing the bottle in a bowl of warm water for a few minutes. Shake well.

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