Prep 15 mins
Cook 0 mins
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
- Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
I reduced the recipe to 1 cup. The dressing went together quickly. It was an interesting blend of flavors. I thought the peanut oil overpowered the other ingredients. I served this over a mixed green salad. Made for PAC Spring 2011