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Fennel Vinaigrette

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Category: Sauces, Butters and Dressing

Serving Size:

Fennel Vinaigrette



In a small bowl, whisk together olive oil, fresh lemon juice, red pepper flakes and Creole mustard. Season to taste with salt and black pepper. Stir in chopped fennel, minced shallots, minced garlic, minced anchovy fillets, capers and fresh thyme.


  • 1 cup fennel, chopped
  • 2 each shallots, minced
  • 2 each garlic cloves, minced
  • 2 each anchovy fillets, minced (Roland)
  • 1 teaspoon capers (Roland)
  • 1 teaspoon Creole mustard
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil (Bertolli)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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