Grilled fennel is delicious served hot as a side dish, or let cool and serve as a salad. This tasty recipe with an olive oil, basil, and lemon dressing is my favorite way to prepare fennel.
Ingredients
- fennel bulbs: 2 piece
- olive oil: 2 Tbsp (divided)
- ground black pepper: 0.5 tsp
- salt: 0.25 tsp
- fresh basil: 1 Tbsp (chopped)
- fresh parsley: 1 Tbsp (chopped)
- lemon: 1 piece (juiced)
- lemon zest: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- pinch dried thyme: 1 piece
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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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; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
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Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
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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.
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Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.
