1 medium fennel bulb -- about 8 ozs
1 small white onion -- peeled and
- sliced -- into 1/2-inch thi
slice
2 tablespoon lemon juice
1 teaspoon lemon zest
3/4 cup 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.
