Grilled Fennel with Lemon Herb Vinaigrette
Recipe by Chris Meyer
Yields: 4 – 6 servings
Fennel
3 large fennel bulbs, trimmed and sliced, fronds reserved
Olive oil
Kosher salt
Black pepper
Citrus Herb Vinaigrette
¼ cup fresh mint leaves, finely minced
¼ cup fresh Italian parsley, finely minced
1 clove garlic, finely minced
¼ cup lemon juice
1 Tbs orange juice
¾ cup olive oil
Kosher salt
Black pepper
Directions:
Heat a gas grill to high. In a large bowl drizzle fennel with olive oil, kosher salt and black pepper to taste.
In a medium bowl combine fresh herbs, garlic, lemon juice and orange juice. Whisk while slowly drizzling in olive oil. Season with salt and pepper and set aside to let the flavors meld while fennel is grilling.
Grill fennel for 2-3 minutes per side. Remove from grill and drizzle with vinaigrette. Finish with a light sprinkle of kosher salt and black pepper. Garnish with reserved fronds and serve immediately.
