Grilled Fennel with Parmesan and Lemon
Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you’re not a fennel fan, this is the recipe that may change your mind!
When raw, it has a licorice-like taste I’m not a fan of, but when you grill it, the flavor changes completely, and has more of a mild taste like a bok choy.
The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or have it as a warm salad for two. You can do this indoors on a grill pan, or make it outside on the grill.
- 12 oz fennel bulb (1 large), stalks and fronds removed
- olive oil spray
- kosher salt and black pepper, to taste
- 1/2 tbsp olive oil
- 1/2 lemon, juice of
- 1/2 oz Parmigiano Reggiano shavings
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
Spray each side with olive oil and season with salt and pepper.
Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmesan shavings. Serve warm.