| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 1996 11:05:49 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God promises a safe landing, not a calm passage.”