A light and tangy dressing. It’s a quick recipe that blends well with a multitude of salads.

This recipe is a good place to start your experimentation. Most of my tangy recipes have a similar base, though I will add various spices and change the oil and vinegar.

Lecithin is used as a binding agent to keep the oil and vinegar together. You don’t need to use it. Without the lecithin your dressing will separate quickly, so serve it directly after mixing. Or quickly mix, or shake it, prior to pouring on your salad.

Enjoy your salad.

Fennel Coriander Tangy Dressing


  1. 60 g ¹⁄₄ cup
    extra virginOlive Oil
  2. 60 g 11 teaspoon
    White Balsamic Vinegar
  3. 12 g 2 teaspoon
  4. 1 teaspoon
  5. 1 teaspoon
    Fennel Seedground
  6. 1 teaspoon
    Coriander Seedground
  7. ¹⁄₂ teaspoon
    SunflowerLecithin (optional)


  • mixing bowl


  1. Add all ingredients to a mixing bowl.
  2. Mix vigourously until you get a consistent smooth dressing.
  3. Add to salad and enjoy.