Grilled Fennel Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 88 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 189 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit C | 13 |
| folate | 7 |
- Portion size: 8
Ingredients
- 2 2fennel bulbfennel bulbs, (with fronds)
- 2 tsp 2tspsalt
- 1/2 1/2red onionred onions, thinly sliced
- 3 tbsp 3tbspolive oil
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbsplemon juice
- 1/4 cup 1/4cupkalamata olivekalamata olives, or other olives
- 1 tbsp 1tbspcapercapers
- 8 8lemon wedges
Preparation
Cut fronds and leaves off fennel, reserving leaves. Cut bulbs lengthwise into 1/4-inch (5 mm) thick slices. Sprinkle both sides with all but pinch of the salt ; let stand for 30 minutes. Meanwhile, in bowl, cover onion with cold water; let stand for 30 minutes.
Rinse fennel slices and pat dry. Gently toss with 2 tbsp (25 mL) of the oil and pepper. Place slices on greased grill over medium-high heat or under broiler; cook, turning once, for 12 to 15 minutes or until lightly browned.
Drain onion and place in bowl; toss with remaining salt and 1 tsp (5 mL) each of the lemon juice and remaining oil. Divide among plates; top with fennel.
Drizzle remaining lemon juice and oil over fennel slices; scatter olives and capers over top. Garnish with reserved fennel leaves and lemon wedges.
