Like the Cilantro Lime Vinaigrette, this recipe works wonderfully with salads or as a quick way to dress up fish or meat. The lemon kick makes this a great partner for My Family’s Favorite Chicken (page 111).

　　

Ingredients

makes 1/2 cup

　　1 teaspoon fennel seeds

　　3 tablespoons freshly squeezed lemon juice

　　1 teaspoon agave nectar

　　1/2 teaspoon minced shallot

　　1/4 teaspoon sea salt

　　1/4 cup extra-virgin olive oil

　　

Step 1

Toast the fennel seeds in a small sauté pan over medium heat, shaking a few times for even toasting, until they become aromatic and start to brown slightly. Be careful that they don’t burn. Let cool slightly, then pulse a couple of times in a spice grinder or clean coffee grinder, just until the fennel is broken up a bit.

　　

Step 2

Transfer to a small bowl and stir in the lemon juice, agave nectar, shallot, and salt. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well. Do a FASS check. Depending on the type and taste of the lemons, you may want to add a teaspoon of olive oil or a pinch of salt.

　　

Variation

Step 3

Goes with My Family’s Favorite Chicken (page 111), as a marinade. It also makes a good marinade for fish and is wonderful drizzled over roasted asparagus and other vegetables.

　　

rebecca’s notes

Step 4

Although toasting the fennel seeds may seem like a time-consuming and unnecessary step, I assure you that it isn’t. Toasting unleashes the natural oils of the fennel seeds, coaxing out their tremendous flavor and healing properties.

　　

storage

Step 5

Store in an airtight container in the refrigerator for 5 to 7 days.

　　

nutrition information

Step 6

(per serving)

　　

Step 7

Calories: 65

　　

Step 8

Total Fat: 7g (1g saturated, 5g monounsaturated)

　　

Step 9

Carbohydrates: 1g

　　

Step 10

Protein: 0g

　　

Step 11

Fiber: 0g

　　

Step 12

Sodium: 75mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.