Sometimes a recipe idea comes together even better than hoped – this fennel packs in so much flavor with so few ingredients that I know we’ll be making it all summer long! Grill low and slow, sprinkle with lemon juice for brightness and parmesan for depth, and you have a perfectly simple, summery side.
If you haven’t tried fennel, it’s worth tasting. A lot of people compare it to black licorice… but don’t let that scare you if you don’t like licorice. The flavor is anise, similar to licorice but so much better.
A little more bitter, much less sweet, and a mellower flavor make it a perfect match for savory seasonings.
Fennel is very fibrous and tough when it’s raw. Slice it as thinly as possible and give it some time to cook through over low flame, then turn it up a the end for nice char marks.
Some of the smaller layers might slide through the grill when you flip… it happens. Don’t stress. Everything’s good!
- 2 fennel bulbs
- 2 t. olive oil
- 2 t. lemon juice
- 2 T. parmesan grated
- 1 t. coarse salt
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Preheat the grill.
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Remove the roots from the fennel bulbs, leaving the core intact. Slice each bulb into quarter-inch wedges.
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Brush both sides with olive oil and set on the grill.
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Grill each side of the fennel for about 10-12 minutes, until slightly charred and centers are tender.
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Remove from the grill and immediately sprinkle with lemon juice, parmesan, and salt. Serve warm.
These measurements are very much suggestions – add more or less salt, lemon juice, and parmesan to taste.
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