Will you be firing up the grill for Father’s Day? If so, I’d like to suggest a platter of grilled fennel as a side! It goes wonderful with steaks, chicken, fish and my absolute favorite, a Tuscan grilled pork roast. Those of you who have been on the fence about fennel because of it’s slight licorice/anise flavor, please give this grilled version a try.
Cooked fennel doesn’t taste licoricey at all, it’s delicate and mellow and has a natural sweetness with a texture that is similar to bok choy.
Fresh herbs combined with lemon, lemon zest, olive oil and shavings of Parmigiano Reggiano makes for the perfect topping to enhance the flavors even more.
You can grill your fennel ahead of time either outside or on an indoor grill, just don’t flip them until you get a nice char on each side and they’re tender to the touch. I like to keep my grill on medium, watching closely. They take about 5 minutes per side.
Then all you have to do is drizzle on the dressing and watch them disappear!
- fennel bulbs, sliced
- olive oil
- fresh herbs like basil, parsley and thyme and some fennel fronds
- lemon juice and zest
- Parmigiano Reggiano shavings
- If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.
- Cut off any hard and inedible outer parts.
- Trim a tiny bit off the bottom, the core helps to keep your slices in tact.
- Holding your fennel bulb upright cut ¼ inch slices vertically from top to bottom.
- Brush each side with olive oil and a sprinkling of salt and pepper.
- Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.
- Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
- Garnish with the shavings of Parmigiano Reggiano.
- Delicious slightly warm or at room temperature.