I don’t think you can ever have too many side dishes to rotate for different dinner combinations.
One of my favorite ingredients is fennel. When raw, it has a nice anise (licorice) flavor with great crunch. When cooked, fennel becomes sweeter and the licorice flavor more subtle. Typically, you’d roast fennel. But hey, it’s summer. Let’s bring it outdoors!
This recipe is based off a Giada De Laurentiis recipe, and is a tasty side with any grilled protein. I particularly love it with a lemony grilled salmon!
Ingredients: (serves 4)
- 4 fennel bulbs, tops removed, cut into thick slices, leaving the core intact
- 2 tablespoons olive oil
- the juice of 1 lemon
- salt and pepper, to taste
- 1/3 cup shaved Parmesan
Preheat your grill to medium high heat.
To make, brush the fennel slices with olive oil squeeze with lemon juice. Season with salt and pepper.
When your grill is ready, add the fennel slices.
Grill for 3-5 minutes on each side, or until the fennel is tender and grill marks appear.
Remove from heat, sprinkle with shaved Parmesan, and dig in! Serve alongside your favorite protein.
I love the texture and taste of grilled fennel. It softens up quite a bit, has a subtle anise flavor, and the nice additional flavor of a bit of char. So good!
Ingredients
- 4 fennel bulbs, tops removed, cut into thick slices, leaving the core intact
- 2 tablespoons olive oil
- the juice of 1 lemon
- salt and pepper, to taste
- 1/3 cup shaved Parmesan
Instructions
- Preheat your grill to medium high heat.
- To make, brush the fennel slices with olive oil squeeze with lemon juice. Season with salt and pepper.
- When your grill is ready, add the fennel slices.
- Grill for 3-5 minutes on each side, or until the fennel is tender and grill marks appear.
- Remove from heat, sprinkle with shaved Parmesan, and dig in! Serve alongside your favorite protein.
This was delicious. Admittedly, I never really know what to do with fennel other than a garnish. Great idea. Thank you.