Fennel (or Dill) Vinaigrette
You can use fresh dill or fennel fronds to make this anti-inflammatory salad dressing. Serve it over a salad with shaved or sliced fennel for a super-fennel experience. It would also be delicious with a simple tomato and cucumber salad or used as a marinade for grilling fresh vegetables.
Ingredients
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tsp minced garlic
- 1 tsp minced fresh dill or fennel fronds
- ½ tsp toasted crushed fennel seeds
- ¾ tsp salt
Instructions
- Add all ingredients to an airtight bottle or jar and shake until well combined! Refrigerate for up to 2 weeks.