Recipe: Citrus Fennel Dressing

Tuesday, September 9, 2014


This simple dressing uses ingredients common in my kitchen, but if you have a few fennel seeds and an orange, you can put this together rather easily too. This dressing can be made a few hours ahead but be sure to shake it well so as to get the best of the flavors.


Makes 1 cup

Diet: Vegan, Jain, Ritual-friendly

Prep Time: 5-7 minutes
Cook Time: nil


1 tsp fennel seeds
1 tsp whole black peppercorns
2/3 cup olive oil
1/3 cup citrus juice (fresh orange juice)
2 tablespoons lemon juice
¼ tsp salt (or to taste)
1 tsp Orange peel
3-5 fresh basil leaves, julienned


In a small spice mill, coarsely grind the fennel seeds with the black peppercorns. Add that to the bottom of a small pint jar. Add the olive oil, citrus juice, lemon juice and salt. Seal the jar and shake vigorously. Add in the orange peel and basil leaves just before serving. Pour over tossed greens.

Please reload


Nandita Godbole

Once a botanist & landscape architect. Now a personal chef & author, an artist, graphic designer, blogger & closeted poet. Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. Mom of one. Two, if she counts her husband.



Please reload