Grilled fennel

Yield: 10 servings

Measure Ingredient
3 \N Bulbs fresh fennel
\N \N Salt and pepper
⅛ cup Balsamic vinegar
½ cup Extra virgin olive oil
½ \N Orange; Juice of
½ \N 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes