Fennel is delicious raw or cooked. Eaten raw, it has a licorice flavour. When it is grilled or roasted, it looses the licorice flavour, becomes sweet, with a unique flavour of its own. It is absolutely delicious.
INGREDIENTS:
2 large fennel bulbs
1 tablespoon of grape seed oil
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of extra virgin olive oil
1/2 tablespoon of honey
salt and freshly ground pepper
1/4 cup finely chopped fresh parsley (reserve 1 tablespoon for garnish)1/4 cup of your own freshly grated Parmesan (do not use store grated Parmesan)
METHOD:
To prepare fennel, wash and remove outer layer. Slice off a bit of the bottom of the bulb, and a bit off the top stems. Stand bulb upright, and slice from top to bottom into 1/4 inch slices.
Pat dry and drizzle 1 tablespoon of grape seed oil. Salt generously just before the fennel goes on the grill.
Preheat barbeque to medium heat. Lay slices on the grill and close lid. Cook for 7-8 minutes. Flip and with closed lid cook for another 10-12 minutes. I like the fennel to be fork tender. Continue cooking/checking until it is fork tender. Be careful not to burn the fennel.
Meanwhile prepare dressing. Whisk together lemon juice, extra virgin olive oil, honey, black pepper, and freshly chopped parsley (1/4 cup less 1 tablespoon).
When the fennel is ready and while it is still hot/warm, (quickly give the dressing another whisk to emulsify the dressing) drizzle the dressing over it. Sprinkle with the grated Parmesan cheese. Lastly garnish with the remaining tablespoon of chopped parsley.
TIPS:
1. I prefer the fennel cooked until soft and tender. If you prefer it with a crunch, cook for less than the time specified on the recipe.
2. As a rule I prefer to start any grilling with grape seed oil. It has a higher burning point and the food turns out less charred. I then use olive oil in the dressing, or in the basting marinade.
3. Do not salt the vegetables too early before grilling. The salt draws out the liquid and the vegetables will tend to burn and be dry.
4. If you find that the fennel is still not soft enough after the suggested cooking time, place the fennel in a packet of aluminum foil and continue to cook on the grill over medium-high hea until it is fork tender. Cooking times are approximate and vary depending on the thickness of the slices.
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