Marinated Grilled Fennel at Darren Bloom blog

Marinated Grilled Fennel. Grill fennel, turning several times with tongs, until slightly. Always remove the tough base and stems, then the outer layers, which can be fibrous, to get to the sweet, tender heart. Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Squeeze over a small amount of lemon juice (about 1 teaspoon) and serve. Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Brush each fennel quarter with marinade. Step 3) brush each slice of fennel with olive oil then place on a hot griddle pan or grill. Arrange fennel slices in a single layer on a platter or baking sheet and brush each side generously with olive oil. Bulb or florence fennel is fantastic finely sliced and served raw, but it’s also excellent cooked. Step 4) arrange on a serving plate and sprinkle with sea salt flakes and the zest of 1 lemon. Season with salt and pepper. Cook for around 4 minutes on each side until charred and cooked through (photos 3 & 4). Prepare grill and preheat to medium. In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste. Grill fennel until lightly charred, about 4 minutes per side.

In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste. Season with salt and pepper. Always remove the tough base and stems, then the outer layers, which can be fibrous, to get to the sweet, tender heart. Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Step 3) brush each slice of fennel with olive oil then place on a hot griddle pan or grill. Squeeze over a small amount of lemon juice (about 1 teaspoon) and serve. Bulb or florence fennel is fantastic finely sliced and served raw, but it’s also excellent cooked. Step 4) arrange on a serving plate and sprinkle with sea salt flakes and the zest of 1 lemon. Grill fennel until lightly charred, about 4 minutes per side. Cook for around 4 minutes on each side until charred and cooked through (photos 3 & 4).

Grilled Pork Tenderloin Marinated with Fennel, Orange and Rosemary

Marinated Grilled Fennel Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Squeeze over a small amount of lemon juice (about 1 teaspoon) and serve. Season with salt and pepper. Step 4) arrange on a serving plate and sprinkle with sea salt flakes and the zest of 1 lemon. Bulb or florence fennel is fantastic finely sliced and served raw, but it’s also excellent cooked. Always remove the tough base and stems, then the outer layers, which can be fibrous, to get to the sweet, tender heart. Toss fennel on a rimmed baking sheet with oil; Grill fennel until lightly charred, about 4 minutes per side. Brush each fennel quarter with marinade. Arrange fennel slices in a single layer on a platter or baking sheet and brush each side generously with olive oil. Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste. Step 3) brush each slice of fennel with olive oil then place on a hot griddle pan or grill. Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly. Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper.