Archive for March, 2015

Grilled Apple-Fennel Napoleons


Yields 6 servings

  • 1 large red or sweet onion
  • 4 large Gala, Macintosh or Fuji apples, cored
  • 2 medium fennel bulbs
  • 1/2 cup olive oil divided into two 1/4-cup portions
  • 1/2 tsp salt
  • 1/2 tsp anise seed, ground
  • 1 tsp balsamic vinegar
  • 1/4 cup fresh tarragon leaves, finely chopped
  • Juice of a tangerine or clementine

Peel onion and, removing root, cut into 6 rings about 1/4-inch thick. Cut apple into 12 rings of similar thickness. Cut fennel bulbs width-wise to make 12 to 15 smaller rings.

Combine 1/4 cup oil, seasonings and vinegar in a bowl. Arrange onion, apple and fennel rings on a large baking dish or platter. Pour oil mixture on top, coating the surface of each ring. Turn rings over. Coat the other side.

Heat a grill pan, grill top or outdoor barbecue to medium-high heat. When removing rings from the oil mixture, allow any excess to drip into a platter.

Grill onions, apples and fennel in batches, ensuring grill surface is not crowded. Cook each ring for about 2 to 4 minutes per side allowing grill lines to develop and product to remain al dente (soft on the surface, but crunchy in the middle). While rings are cooking, mix 1/4 cup oil, tangerine juice and tarragon leaves in a blender.

After all rings are grilled, arrange 1 Napoleon per plate with onion ring at the bottom. Stack one apple ring on top of that and 2 or 3 fennel rings. Repeat with apple and fennel, ending with fennel on top. Evenly distribute tarragon dressing on each of the Napoleons. Serve immediately.

Courtesy of Tania Melkonian,

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