Preparation:
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. |
