Tested till perfect Grilled Fennel Salad

Grilled Fennel Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • 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
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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.

Nutritional Information Per serving: about

cal 88 pro 1g total fat 7g sat. fat 1g
carb 7g fibre 2g chol 0mg sodium 189mg

% RDI:

calcium 3 iron 1 vit C 13 folate 7
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