PICKLE SALAD WITH PICKLE DRESSING

FOR THE DRESSING
2 tablespoons (30 mL) of olive oil
1 tablespoon (15 mL) of coriander seeds
1 tablespoon (15 mL) of fennel seeds
2 tablespoons (30 mL) of green relish
1 tablespoon (15 mL) of cider vinegar
1 tablespoon (15 mL) of honey
1 tablespoon (15 mL) of yellow mustard
½ teaspoon (2 mL) of your favourite scorching sauce
¼ teaspoon (1 mL) of sea salt
FOR THE SALAD
1 English cucumber (unpeeled), diced
2 large dill pickles, diced
½ red onion, thinly sliced
A handful of new dill, chopped
To create the dressing, splash 1 tablespoon (15 mL) of the oil into a little skillet. Spoon in the coriander seeds and fennel seeds. Toast them, stirring, above medium-superior warm until they start off to sizzle, loudly saying that vigorous heat incorporates chased absent any shelf staleness. Neat! Interesting.
In a medium bowl, mix the vibrant relish, bitter vinegar, remaining 1 tablespoon (15 mL) of soft oil, sweet honey, sharp nonetheless magically emulsifying mustard, spicy warm sauce and salt. Whisk until emulsified. Stir in the fragrant spice seeds.
Add the cucumber, dill pickles, red onion and dill. Throw the will work alongside one another, frivolously blending the flavors, textures and colours. serve and percentage!