In fall, when fennel is at its peak, its sweet, licorice-like flavor couldn’t be better. Though it comes in with late summer, we wait until the weather cools to grill it. For an elegant early spring appetizer, include small red potatoes, grilled leeks or scallions, and serve with Meyer Lemon Beurre Blanc. It’s also delicious brushed with herb butter or served alongside marinated cannelloni beans and grilled peppers as an antipasto.
Ingredients
- Fresh fennel
Instructions
- Trim a thin slice off the base of the fennel to loosen the tough outer leaves and peel them away, exposing the tender leaves. If the fennel is fresh and young, the bulb will be tightly formed and should yield 4 to 5 slices. With the base side up, grip the fennel firmly and cut down through the bulb in 1/4inch slices. The end pieces will separate and the inner pieces should hold together in a finger-like formation connected by the base of the bulb.
- Brush the slices on both sides with olive oil, salt, and pepper. Grill until marks appear, then turn over to grill the other side. The fennel should be a little soft when you take if from the grill. Serve immediately or cool to room temperature.
Notes
Authored by: Root Connection Crew
Root Connection