Grilled Fennel and Red Onion with Lemon Dressing

Coastal Living
Makes 6 servings


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1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup olive oil
2 large fennel bulbs with fronds attached
2 large red onions
2 tablespoons olive oil


Whisk together first 4 ingredients. Whisk in 1/3 cup olive oil until blended. Set aside.

Mince fennel fronds to measure 1/4 cup. Set aside.

Trim stalks from fennel. Cut fennel bulbs in half vertically, discarding cores. Cut each half into 1/4-inch lengthwise slices. Peel onions, and cut in half lengthwise. Cut each half into 1/4-inch lengthwise slices.

Combine fennel and onion in a large bowl. Drizzle 2 tablespoons olive oil over vegetables; toss well. Place fennel mixture in a grill basket. Grill, covered, over medium-high heat (350º to 400º) 13 minutes or until crisp-tender, turning after 6 minutes.

Add vegetables and fennel fronds to lemon juice mixture; toss well.

Tip: Use a grill basket with small openings to keep vegetable slices from falling through the grill rack.

Created date

August 2004