Grilled Fennel Vinaigrette

Recipe Ingredients

1 cup	237ml	Fennel bulb - (abt 8 oz) (medium)
1 cup	62g / 2.2oz	White onion - peeled, and (small)
		Sliced into 1/2" thick slices
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Chopped lemon zest
3/4 cup	177ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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 slices. Place on the grill and cook until desired doneness. 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.

This recipe yields 3 cups of vinaigrette.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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