On Sun, 5 Jun 2016 13:43:25 -0400, jmcquown >
wrote:

> 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.
>

He's not committing to a lifetime of fennel seed in salad dressing or
even suggesting that anyone should else try it. I suggested powdering
it. Is either of those a crime?

--

sf