Creamy Orange Fennel Dressing

This dressing goes with the Fennel and Radish Salad, among other things.

INGREDIENTS:

¼ cup fresh orange juice

1 tablespoon white wine vinegar or white balsamic vinegar

A pinch of salt and a fresh ground pepper

1/8^th teaspoon ground fennel seed powder

A few drops orange blossom water -optional

¼-cup grapeseed, sunflower, or light flavored olive oil

½-cup plain yogurt

METHOD:

Put the vinegar into a non-reactive bowl with the salt, pepper, and fennel seed. Allow to steep 15 minutes.

Add the orange juice, and orange blossom water if using, and whisk together.

Whisk in the oil in a slow steady stream. Then, whisk in the yogurt a couple tablespoons at a time. If the dressing is really thick, add a little water a spoonful at a time to until it looks like a salad dressing. Taste for the orange blossom water; it should be just present in the background adding a floral lift to the flavor. If you can not taste it, add a little drop at a time until it comes out. Be careful as too much will render the dressing very bitter/metallic tasting. When the flavors are balanced, add the fennel fronds and whisk in.

Dressing is ready and will keep 2-3 days. If you wish to keep the dressing longer, do not use the fennel fronds, then the dressing will keep 1-2 weeks before fading.

Chef’s Notes: Orange Blossom Water is available at Middle Eastern and Indian groceries, as well as gourmet stores, and many grocery stores. Corta is good brand. Orange Blossom Water can vary in strength, so smell/taste before using, and add a little at a time to avoid ruining the dish you put it into. Besides the dressing, it is nice in yogurt and smoothies, good for perfuming couscous and chicken braises, and can be used as a room freshener. It keeps a very long time.

Yield: 1 cup

Source: Chef Andrew E Cohen