Grilled Fennel Vinaigrette

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Title: Grilled Fennel Vinaigrette
Categories: New, Text, Import
Yield: 4 servings


1 md fennel bulb, -- about 8
: ounces
1 sm white onion, peeled and
: sliced -- into 1/2-inch
: thick sl
1 lemon, juiced (2
: tablespoons) and zested --
: (1 teaspoon
3/4 c olive oil, -- in all
: Salt and pepper

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.

Recipe By :ESSENCE OF EMERIL SHOW#EE2201

Date: Wed, 30
Oct 1996 11:05:49 -0500

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