Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
2 fennel bulbs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • 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.

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

110 calories; protein 2.5g; carbohydrates 9.3g; fat 7.7g; cholesterol 2.2mg; sodium 245.5mg. Full Nutrition
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