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Recipe by: ryusei
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See below ingredients and instructions 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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