Grilled fennel vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Fennel bulb, about 8 ounces |
| 1 | small | White onion, peeled and |
| Sliced into 1/2-inch thick | ||
| Sl | ||
| 1 | Lemon, juiced (2 | |
| Tablespoons) and zested (1 | ||
| teaspoon | Chopped | |
| Zest) | ||
| ¾ | cup | Olive oil, in all |
| Salt and pepper | ||
Directions
Preheat the grill. Trim and slice the fennel lengthwise in ¾ inch thick slices. Using 1 tablespoon oil, season the fennel and onion.
Chop the fennel and onion into a small dice. In a bowl combine the fennel, onion, lemon juice, lemon zest, and remaining oil. Mix well and season to taste with salt and pepper. Serve as topping for poultry or fish. Yield: 3 cups of vinaigrette.
ESSENCE OF EMERIL SHOW#EE2201
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