Recipe courtesy of Jovanna Cruz
Grilled Fennel
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 125
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 218
- Total: 1 hr 5 min
- Prep: 1 hr
- Cook: 5 min
Ingredients
3 bulbs fresh fennel
Salt and pepper
1/8 cup Balsamic vinegar
1/2 cup extra virgin olive oil
Juice of 1/2 orange
Juice of 1/2 lemon
Directions
- Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.