Orange Anise Salad Dressing Recipes

ORANGE VINAIGRETTE

Steps:

• Place all the ingredients except for the olive oil in a bowl and whisk together to combine.
• Drizzle in the olive oil while whisking until it's emulsified.
• Keep stored in the fridge.
• Serve over your favorite greens, vegetables, chicken, pork, or fish.

ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.
• Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.

ORANGE-ANISE SALAD DRESSING

Steps:

• Blend first 5 ingredients in blender until aniseed is finely chopped, about 1 minute.
• Strain dressing into medium bowl, pressing hard on seeds in strainer.
• Discard seeds.
• Whisk in orange peel and honey.
• Season with salt and pepper.

RADICCHIO, PEAR, AND FENNEL SALAD WITH ANISE ORANGE DRESSING

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a large bowl until combined well.
• Make salad:
• Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.

CARROT, CAULIFLOWER AND BEET SALAD WITH ORANGE-ANISE DRESSING

Steps:

• Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
• Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.
• Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)
• Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.