Ingredients: 1 shallot, quartered 2 garlic cloves, halved 1 teaspoon dried or canned green peppercorns 1/2 teaspoon aniseed 1 tablespoon white-wine vinegar 1/4 cup olive oil (preferably extra-virgin)

Recipe Info Category: Salads Rating: 3 Contributor: Lena Moran

Place the shallot, garlic, peppercorns, and aniseed in a blender and run on medium speed for a few seconds until mixture is chopped. Add the vinegar and blend well.

With motor running, add oil in a stream and blend dressing until emulsified. Season to taste with salt and pepper. Store in refrigerator until ready to use. Keeps well for 1 week.