1 md Fennel bulb (8 oz)
1 sm White onion, peeled and
- cut into 1/2" slices
1 Lemon, juice of (2 tb)
1 ts Lemon zest
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.
