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Grilled-vegetable vinaigrette from A Girl and Her Greens: Hearty Meals from the Garden (page 238) by April Bloomfield and J. J. Goode

  • fennel
  • marjoram
  • mint
  • red onions
  • sherry vinegar
  • radicchio di Treviso
  • Maldon salt

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Notes about this recipe

  • DKennedy on April 05, 2016

    You roast fennel, red onion, and radicchio (I also roasted an endive) until charred, and then you put them in a covered bowl to steam through and become limp. The roasted veggies are then cut into bite size pieces and added to a simple sherry vinaigrette. I added the garlic, marjoram and black mint last minute. I made the roasted veggies the day before serving this meal and added it to the oil and vinegar last minute, this worked well and I would suggest doing this to prolong the shelf life of this vinaigrette. In the book @ p. 80 April pairs this dressing with a bitter green salad topped with pomegranate seeds. In the notes for the dressing on p. 238, she recommends serving it over lamb chops and feta, so I did a little of both. I made a red leaf lettuce arugula mix, tossed that with the roasted veggie dressing, topped it with the pom seeds, and then topped the salad with two grilled lamb chops and feta. It made for an outstanding meal.

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