Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
ts Chopped
Zest)
3/4 c Olive oil, in all
Salt and pepper

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.

ESSENCE OF EMERIL SHOW#EE2201

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