Tomato, Mint, and Fennel Vinaigrette [HMC]

I have a tendency to get close to my creations. Maybe a little too close. I served this vinaigrette recently, and it was a bit hit. The best part, thought I, was I had plenty left over to experiment with for the rest of the week. That was before my husband did the dishes and accidentally threw out the batch. You would have thought it was his wedding ring that he'd flushed down the drain. I went off like a madwoman--all I could think of, through my red haze, was how Italian cooks shout "senza rispetto!" when they feel dissed--and I was so worked up I actually gave myself a time-out. A few minutes later there was a knock at the door. Poor Gregg was standing there, sheepishly apologizing (he hadn't really done anything wrong, I was just being a prima donna). He felt s bad, he promised he'd make me another batch. Ah, it's tough to be the cook...

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the lemon juice, mustard, salt, pepper, fennel seeds, and shallot in a small bowl and whisk to combine. 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. Then, add the capers, tomatoes, and mint and gently stir to combine.

Step 2

You can substitute cumin seeds for the fennel seeds. If tomatoes are not in season, use a small jar of roasted red peppers instead.

Step 3

You can crush the fennel seeds in a mortar and pestle or in a small bowl with the back of a spoon.

Step 4

Store in an airtight container in the refrigerator for up to 5 days. Calories: 110 per serving.