- 4 cloves garlic, minced
- 1 teaspoon fennel seed, toasted
- 1 teaspoon coriander seed, toasted
- 2 teaspoons sumac
- 1 teaspoon dry mustard
- 1/2 cup champagne vinegar
- 1 1/2 cups extra virgin olive oil
- Salt and pepper to taste
Grind garlic, fennel seed, coriander seed, and sumac with a big pinch of salt in a mortar and pestle.
Put into small mixing bowl and add dry mustard and vinegar.
Let stand 10 minutes to soften the bite of the garlic.
Whisk in olive oil.
Season with salt and pepper.
> Both dressings will keep in the refrigerator for a week. When ready to use, select a large handful of soft herbs to go with your vegetables.
> If spooning over the vegetables, combine the herbs and some of the vinaigrette in a bowl and spoon over the vegetables.
> If you are tossing the vinaigrette with the vegetables, dress the vegetables in a bowl first with the vinaigrette, then add a handful of herbs at the end.
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Fresh herbs make this beautiful green salad dressing, courtesy of Chef Kevin Johnson of The Grocery in Charleston, SC.