Grilled Fennel Salad

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 2 fennel bulbs (with fronds)
  • 2 teaspoons salt
  • 1/2 red onion thinly sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1/4 cup kalamata olive or other olives
  • 1 tablespoon caper
  • 8 lemon wedges

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
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Fennel Salad

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