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Bobby Flay

Grilled Fennel and Orange Salad with Almonds and Mint

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Sicilian Grilling

  • Cook Time

    7 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
7 min
Total:
22 min
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Ingredients

  • 2 bulbs fennel, sliced into 1/2-inch thick slices
  • Olive oil
  • Salt and freshly ground pepper
  • 3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons chopped fresh mint leaves

Directions

Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.

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