Ingredients
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12
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-
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1/2
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1/2
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1/2
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-
-
-
-
-
-
-
-
Directions
This dish serves as the perfect side veggie to any meal like Chicken Francese, Baked Scallops, Shrimp or any steak.,When raw, it has a licorice-like taste that Im not a fan of, but when you grill it, the flavor changes completely, and it has more of a mild taste like a bok choy.,The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or also have it as a warm salad for two. You can do this indoors on a grill pan or also make it outside on the grill.,Roasted Brussels Sprouts and Shallots with Balsamic Glaze,Roasted Asparagus,Green Bean Salad,Roasted Carrots with Feta, Truffle and Lemon Zest,Spinach Gratin
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Steps
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1
Done
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Cut Each Half Into (4) 1/4-Inch Thick Slices to Give You a Total of 8 Slices |
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2
Done
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Spray Each Side With Olive Oil and Season With Salt and Pepper. |
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3
Done
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Heat an Outdoor Grill or Indoor Grill Pan Over Medium-High Heat, Spray the Pan With Olive Oil and Grill the Fennel Turning Until You Get a Good Char on Each Side and Fennel Is Tender to the Touch, About 2 to 3 Minutes on Each Side. |
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4
Done
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Set Aside on a Platter, Drizzle With Olive Oil and Lemon Juice and Top With the Parmesan Shavings. |
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5
Done
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Serve Warm. |
