Updated: Oct 12, 2018
For some, it's easy to overlook fennel. But it's sturdy base and wispy fronds always speak to me. I appreciated the plants rootedness and flexibility. And the unique flavor that pairs with it's beauty is a delight to work with .
This recipe utilizes the grill, which we've been trying every way possible to do in this crazy heat. You could even cook the grain for this salad on the grill while you're grilling the fennel.
1 head fennel
2 teaspoons olive oil
½ teaspoon garlic powder
1 cup cooked orzo (or other grain of your choice)
1/4 lb fresh green of your choice, shredded
1 ounces, crumbled cheese (chevre, feta gorgonzola)
1 cup white beans, drained and rinsed if using canned
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Light grill or preheat grill pan to medium heat.
Take the fennel head and trim off the fronds, leaving 1/2″ of the stalk above the bulb. Holding the fennel upright, so that the bottom is on the cutting board, slice down, cutting the fennel into roughly 4, 1/4″ thick slices.
Brush the fennel slices with olive oil and sprinkle with garlic powder, salt, and pepper. Grill the fennel slices until charring on each side and tender, 4 to 5 minutes per side (depending on how hot the grill/grill pan gets.) Let fennel cool slightly and chop into pieces.
To assemble the salad, toss the grilled fennel with orzo, greens, crumbled cheese and white beans. Whisk together the olive oil and balsamic vinegar. Pour over the salad and tossing everything together until well combined.
Adapted from Erin Alderson