Servings: Makes about 1 1/2 cups
1. Cut the shallot and fennel in tiny dices (or process in a blender) and add all the other ingredients, including any optional ones you desire.
This will keep for a few days so make a batch and use it more than once!
Jewels' Smart Idea
For salads, I add this marinade to red quinoa and toss it in with cucumbers or tomatoes to spice them up. It also makes a wonderful marinade to grill tomatoes.
Recipe from The Family Chef by Jewels and Jill Elmore, courtesy of Celebra Books, an imprint of Penguin Group (USA).
Published on May 22, 2009