Recipe - Grilled Faux Salisbury Steak

1 md Fennel bulb,; about 8 ounces
1 small White onion, peeled and
cut or sliced up ; into 1/2inch
thick sl
1 Lemon, juiced (2
tablespoons) and zested;
(1 teaspoon
Three fourths cup Olive oil,; in all
Salt and pepper

Preheat the grill. Trim and slice the fennel lengthwise in Three fourths 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.
Recipe By :ESSENCE OF EMERIL SHOW#EE2201

Posted to MCRecipe Digest V1 #270

Date: Wed, 30 Oct 1996 11:05:49 0500

From: Meg Antczak meginny@frontiernet.net