Grilled Fennel
by
Derek Farwagi
Ingredients
- 2 large fennel bulbs
- 2 tbsp chopped fennel fronds ( or fresh dill for another layer of flavor)
- juice of half a lemon
- salt and pepper to taste
Instructions
- Using a sharp knife, cut the top and bottom from the fennel bulbs and then remove the tough or bruised outer layer. You will end up with a bulb about the size of your fist.
- Carefully slice the bulbs along the length in ¼” slices (it is ok if a little thicker).
- Grill the slices under a broiler or grill pan on high heat for 5 minutes on one side and about 3 minutes on the other. You want to cook
- Plate, season with salt, pepper and lemon juice, garnish with chopped fennel fronds and serve at room temperature.
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