grilled fennel
- Categories
- Dujour11
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 3 | Bulbs fresh fennel |
| Salt and pepper | |
| ⅛ cup | Balsamic vinegar |
| ½ cup | Extra virgin olive oil |
| ½ | Orange; Juice of |
| ½ | Lemon; Juice of |
Slice fennel bulb ⅛-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, ¼ cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining ¼ cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.
Yield: 8 to 10 servings
CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9462 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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