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1
Toast the fennel seeds in a small saute pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly.
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2
Be careful that they dont burn.
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3
Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.
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4
Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt.
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5
Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
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6
Transfer to a small container with a fitted lid and shake well.
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7
Do a FASS check.
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8
Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.
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9
Goes with My Familys Favorite Chicken (page 111), as a marinade.
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10
It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.
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11
Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isnt.
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12
Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.
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13
Store in an airtight container in the refrigerator for 5 to 7 days.
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14
(per serving)
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15
Calories: 65
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16
Total Fat: 7g (1g saturated, 5g monounsaturated)
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17
Carbohydrates: 1g
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18
Protein: 0g
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19
Fiber: 0g
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20
Sodium: 75mg
