Sign my up on the list of those who LOVE fennel when it is grilled. In fairness, I LOVE fennel in all of its wondrous forms but grilling seems to bring something truly amazing out in it. Raw it has a refreshing licorice taste; when grilled, the flavour softens and becomes more subtle.
I had three fennel bulbs in the refrigerator from a recipe I had planned on making but never did - the Mother's Day BBQ seemed like a great opportunity to clear 'em out. I found this recipe on the Skinny Taste site and LOVED it!
The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano. It makes for a wonderfully light and refreshing side dish. It would also work as a salad.
Grilled Fennel with Parmigiano and Lemon
12 oz fennel bulb (1 large), stalks and fronds removed
olive oil (to brush on the fennel)
kosher salt and black pepper, to taste
1/2 tbsp olive oil
1/2 lemon, juice of
1/2 oz Parmigiano Reggiano shavings
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
Brush each side with olive oil and season with salt and pepper.
Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmigiano shavings. Serve warm.
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