Ingredients Jump to Instructions ↓

  1. 1 medium fennel bulb -- about 8 ozs

  2. 1 small white onion -- peeled and - sliced -- into 1/2-inch thi

  3. slice 2 tablespoon lemon juice

  4. 1 teaspoon lemon zest

  5. 3/4 cup olive oil -- in all

  6. salt and pepper

Instructions Jump to Ingredients ↑

  1. : Preheat the grill. Trim and slice the fennel lengthwise in 3/4 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


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