On 6/5/2016 12:38 PM, sf wrote:
> On Sun, 5 Jun 2016 11:53:39 -0400, jmcquown >
> wrote:
>
>> On 6/5/2016 11:31 AM, sf wrote:
>>> On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
>>> wrote:
>>>
>>>> Now that I think
>>>> about it, some lightly crushed toasted fennel seeds would be a good
>>>> addition. Hmmm . . .
>>>
>>> I whiz mine up in a coffee grinder and powder them. That way, I get
>>> all the flavor and nobody complains about seeds. It works
>>> particularly well for when I flavor ground pork to make Italian
>>> sausage... or want to put more fennel flavor in store bought bulk.
>>>
>> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
>> Fennel tastes like licorice. YMMV.
>>
>> Jill
>
> Right. YMMV and you don't like salad anyway.
>
I like a warm spinach salad heated in a skillet, first garlic and olive
oil, lightly browned, then spinach. Cooked on fairly high heat just
until the spinach is wilter. Finished with a splash of wine vinegar or
lemon juice.

That has nothing to do with the original topic, Italian dressing.

I truly don't think fennel seed belongs in an oil & vinegar dressing.
I've tasted many of them, believe it or not. Fennel seems too strong.
But again, YMMV.

Jill