- Portion size 8 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 189 mg
- Protein 1 g
- Calories 88.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 1.0
- Folate 7.0
- Calcium 3.0
- Vitamin C 13.0
