• 1 shallot
• 1/2 bulb fennel
• 1 cup extra-virgin olive oil
• 1 lemon , zested
• 1 lime , zested
• 1/2 tsp. salt
• A few cranks of a pepper mill
• A few crushed pink peppercorns

• 1 tsp. curry powder (or to taste)
• Handful fresh Italian parsley or dill
• 1/2 stalk lemongrass , finely chopped

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).