April Bloomfield’S Grilled Vegetable Vinaigrette

1. 1

   Halve the fennel bulb lengthwise and cut each halfway through the root nub (so the wedges stay intact) into about 1-inch-thick wedges.

2. 2

   Heat a grill or heavy grill pan over high heat until it's good and hot, about 5 minutes. Reduce heat to medium and add fennel, onion and radicchio. Cook, turning vegetables over occasionally, until fennel and onion are lightly charred in spots and cooked through, but still have a little bite, about 20 minutes. The radicchio is done when the stems are tender but still have a little bite, the leaves are wilty, the tips crackly, about 15 to 20 minutes.

3. 3

   As they finish, pop the grilled vegetables into a bowl and cover with plastic wrap until they've cooled fully. They'll steam a bit and cook some more as they cool. Once they've all cooled, chop the vegetables into a mix of about 1/2-inch pieces, some smaller and some larger.

4. 4

   Pop the vegetables back into the bowl, add the oil, vinegar, salt and garlic, and stir really well. Toss the mint and marjoram together on a cutting board, give them a rough chop and stir them into the dressing. Store leftovers tightly sealed in the fridge for up to 5 days, though the herbs will fade.

* Per serving · 4 servings · Values may vary.