For ➍500 g (baby) fennel
extra virgin olive oil
lemon olive oil (or lemon juice & zest)
sea salt
fresh Italian parsley, chopped
When using baby fennel, cut off the green stems and the very bottom of the root (but not so much that the layers have nothing to attach to). Cut the fennel in half lengthwise, and then again into 4-6 bite-sized wedges.
When using a large fennel bulb simply trim off the stems, slice off the bottom and cut the bulb in half lengthwise. Cut each half into even-sized wedges, about 1.5 cm thick.
For an outdoor grill, simply brush your fennel wedges with olive oil, sprinkle with sea salt and grill until soft and tender, turning occasionally.
For a grill pan, heat the pan on medium high heat for 3-5 m. Lightly coat fennel in olive oil and sea salt (use a bowl and stir)*. When the pan is hot, add 1-2 tbs olive oil and gently swirl it in the pan to coat the surface. Place fennel in a single layer on the hot grill, lower the heat to medium and cook until translucent, tender and slightly browned, turning occasionally, about 10 m.
The fennel should have grill marks and be caramelized in places. Remove the fastest cooking fennel pieces from the grill when they are done and place them in a bowl.
When all the fennel is finished cooking, drizzle it lightly with lemon oil (or juice and zest) and sprinkle with freshly chopped parsley. Adjust salt and zest if necessary.
Serve it as a salad or with grilled chicken or salmon.
When using a large fennel bulb simply trim off the stems, slice off the bottom and cut the bulb in half lengthwise. Cut each half into even-sized wedges, about 1.5 cm thick.
For an outdoor grill, simply brush your fennel wedges with olive oil, sprinkle with sea salt and grill until soft and tender, turning occasionally.
For a grill pan, heat the pan on medium high heat for 3-5 m. Lightly coat fennel in olive oil and sea salt (use a bowl and stir)*. When the pan is hot, add 1-2 tbs olive oil and gently swirl it in the pan to coat the surface. Place fennel in a single layer on the hot grill, lower the heat to medium and cook until translucent, tender and slightly browned, turning occasionally, about 10 m.
The fennel should have grill marks and be caramelized in places. Remove the fastest cooking fennel pieces from the grill when they are done and place them in a bowl.
When all the fennel is finished cooking, drizzle it lightly with lemon oil (or juice and zest) and sprinkle with freshly chopped parsley. Adjust salt and zest if necessary.
Serve it as a salad or with grilled chicken or salmon.
*Or make a marinade of 1½ ts olive oil, 1 tbs balsamic vinegar (or ½ lemon juiced), 1 tbs Dijon mustard (coarse if you have it) and 1 tbs minced garlic. Brush the fennel slices with the marinade before grilling.
