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Grilled Vegetable Vinaigrette
Ingredients
  • 1 medium fennel bulb, outer layer, stalks and fronds removed, root end trimmed of brown bits
  • 1 small red onion (about ¼ pound), cut into ½-inch thick rounds
  • 1 small head radicchio (outermost leaves removed, bottom trimmed of brown bits, quartered lengthwise) and cut into ½-inch thick wedges
  • ½ cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Maldon or another flaky sea salt
  • 1 small garlic clove, very finely chopped
  • A five-finger pinch of fresh mint leaves
  • A five-finger pinch of fresh marjoram leaves
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