Grilled Fennel Salad
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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2 fennel bulbs (with fronds)
2 tsp (10 mL) salt
Half red onion, thinly sliced
3 tbsp (50 mL) olive oil
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) lemon juice
1/4 cup (50 mL) kalamata or other olives
1 tbsp (15 mL) capers
8 lemon 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.
Additional Information
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