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
Related recipes
- Apple & fennel salad
- Beans with vinaigrette
- Beef salad vinaigrette
- Caramelized fennel soup
- Citrus & fennel salad
- Dijon vinaigrette
- Fennel
- Fennel & carrot salad
- Fennel & orange salad
- Fennel pasta^
- Fennel puree
- Funky vinaigrette
- Italian vinaigrette
- Orange-fennel salad
- Potatoes vinaigrette
- Sauteed fennel
- Tomato & fennel salad
- Tomato-fennel sauce
- Tomatoes vinaigrette
- Vinaigrette