Ingredients

• 1/2 tsp fennel seeds
• 2/3 cup fresh orange juice
• 1/2 cup minced fresh fennel bulb
• 2 tbsp finely chopped fennel fronds
• 1 tbsp fresh lemon juice
• 1 tbsp sour cream
• 1/4 cup extra virgin olive oil
• salt to taste
• freshly ground black pepper to taste

Preparation

1. Toast the fennel seeds in a small dry skillet over medium heat until fragrant and lightly browned (about 2 minutes).
2. Transfer seeds to cutting board and coarsely crush with the side of a knife.
3. Add orange juice, minced fennel bulb, and chopped fennel seeds to skillet and simmer over medium-low heat until reduced by about 3/4.
4. Strain mixture through a fine mesh sieve over a small bowl, pressing hard on the solids.
5. Let cool.
6. Add lemon juice and sour cream to bowl.
7. Stir well.
8. In a thin, steady stream, whisk in oil until dressing thickens.
9. Season with salt and pepper to taste.
10. Stir in fennel fronds.

Notes

Will keep tightly covered in refrigerator for up to 5 days.

Makes about 1/2 cup dressing.

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