(Gala, Macintosh, Fuji)
Yields 6 servings
1 large red or sweet onion
4 large apples, cored
2 medium fennel bulbs
½ cup olive oil divided into two ¼-cup portions
½ tsp salt
½ tsp anise seed, ground
1 tsp balsamic vinegar
¼ cup fresh tarragon leaves, finely chopped
Juice of a tangerine or clementine
- Peel onion and, removing root, cut into 6 rings about ¼-inch thick. Cut apple into 12 rings of similar thickness. Cut fennel bulbs width-wise to make 12 to 15 smaller rings.
- Combine ¼ 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 ¼ 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, EATomology.com
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