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My review
Grilled Fennel
6
Marcia
"A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad."
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Ingredients
25 m servings 109Original recipe yields 4 servings (2 fennel bulbs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Footnotes
- Cook's Note:
- Make sure to get just the yellow part of the rind, and none of the white pith, when zesting lemon.
Nutrition Facts
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Reviews
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7/2/2016
This was delicious. If you like fennel, you'll love it and even if you're not a fennel fan, you'll still love it! Dressing is perfect and goes so well with the fennel. I used some extra dress...
4/5/2016
A nice twist on cooked fennel. Serve extra "dressing" on the side; it's delicious as a dip for bread too! :-) Thank you for the recipe.