Grilled Fennel with Orange Dressing


  • 1/4 cup orange juice
  • 1 tbs lemon juice
  • 1 tsp grated orange peel
  • 1 tbs minced shallots
  • kosher salt and fresh cracked black pepper to taste
  • 2 large fennel bulbs
  • 2 tbs olive oil
  • Combine the orange juice, lemon juice, grated orange peel, shallots, salt and pepper. Set aside.
  • Slice 1/4 inch off the root end of each fennel bulb.
  • Trim the stalks and the feathery fronds of the bulbs, reserving a few of the fronds for garnish.
  • Lay each fennel bulb on its side.
  • With a large knife, cut the fennel into 1/2 inch thick slices through its core, which will hold most of the fennel together ¬†while grilling.
  • Pre-heat a stove top grill or hot charcoal to a medium high heat.
  • Toss the fennel with the olive oil.
  • Grill the fennel on each side until tender and until tender, and the surface begins to¬†caramelize. About 3 to 4 minutes per side.
  • Remove from the grill and drizzle with orange dressing.

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