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Grilled Fennel Vinaigrette


Yield: 4 servings

1 md fennel bulb, about 8 ounces
1 sm white onion, peeled and sliced, into 1/2-inch thick slices
1 lemon, juiced (2 tablespoons) and zest
1 teaspoon plus 3/4 c olive oil
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.




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