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!
12ozfennel bulb(1 large, stalks and fronds removed)
olive oil spray
kosher salt and black pepper(to taste)
1/2ozParmigiano 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.