A Mediterranean vinaigrette that pairs with roasted fennel and pork shoulder. The Dijon emulsifies naturally. The crumbled nori adds iodine and DHA without tasting like seaweed. This is the dressing for fish, fennel, and sardines.
Why these ingredients
Nori provides iodine, B12, and preformed DHA – crumble it into the dressing. dulse flakes replace salt with iodine, potassium, and iron. Xanthan gum creates cling so the vinaigrette sticks to fish and vegetables instead of pooling.
Ingredients
- Juice of 2 lemons
- 1/2 tsp ground fennel seed
- 2 tbsp capers, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp olive oil
- 1/2 tsp dulse flakes
- 1/4 sheet nori, crumbled
- Pinch of gochugaru (or red pepper flakes)
- 1/8 tsp xanthan gum
Instructions
- Whisk together lemon juice, ground fennel seed, chopped capers, Dijon mustard, olive oil, dulse, crumbled nori, and gochugaru in a bowl.
- Whisk vigorously. The Dijon will emulsify the dressing.
- Whisk in 1/8 tsp xanthan gum for cling.
- Transfer to a jar. Refrigerate.
Storage
Keeps 2 weeks refrigerated. Shake or whisk before each use.
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