Fennel Marinade
I dug this recipe out of the classic The New Basics Cookbook by the Silver Palate duo of the 1980’s Julee Rosso and Sheila Lukins. I need to have mine rebound! Use any seasonal vegetables that hold up to grilling or broiling.
2 TBSP fresh lemon juice
¼ cup chopped scallions (green onions)
¼ cup fresh basil leaves
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon fresh fennel seeds, crushed
Freshly ground black pepper, to taste
Whisk the oil and the lemon juice together in a small bowl. Stir in the remaining ingredients, whisking until smooth. This will keep covered in the refrigerator or 24 hours. Serves ½ cup.
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