On Sunday, June 5, 2016 at 9:53:17 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, June 5, 2016 at 11:53:47 AM UTC-4, Jill McQuown 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.
>
> Tastes vary. I use Penzey's pizza seasoning for salad dressing, and
> it's got a fair amount of fennel in it. Fennel is a very Italian flavor.
>
> Do poppy seeds even taste like anything? Every time I've had a poppy
> seed salad dressing inflicted on me, all I can taste is sugar.
>
> Cindy Hamilton

That's pretty much my experience with papaya seed dressing. I try to find the flavor but come up empty-handed. It's a popular dressing over here. I suppose it's better than the same old Italian dressing.

http://kitchenconfidante.com/papaya-...ressing-recipe