Grilled Fennel Salad With Shaved Parmesan
Grilled fennel, grilled lemons, oil-cured black olives and shaved parmesan cheese combine to make an easy and delicious summer salad.
Servings 4
Calories 297kcal
Ingredients
- 2 medium fennel bulbs sliced into ~½" pieces
- 4 large lemons halved
- 1 block Parmigiano Reggiano shaved
- ¼ cup olive oil
- ¼ cup extra virgin olive oil
- ¼ cup oil-cured olives pitted
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ cup parsley
Instructions
- Cut off the stalks of the fennel. With a vegetable peeler, remove any brown spots, then cut off the bottom ¼" of the fennel. Cut the fennel into ½" thick slices.
- Toss the fennel with a ¼ cup olive oil, 1 tsp kosher salt and ¼ tsp black pepper. Chop a ¼ cup of fresh parsley and cut the lemons in half.
- Grill the fennel for 5 minutes per side over medium to medium-high heat until nicely charred. Grill the lemon halves (flesh side down) until nicely charred as well (about 3- 5 minutes).
- Arrange the fennel and lemons in a large platter. Sprinkle the ¼ cup of oil-cured olives on top. Shave a healthy amount of the Parmigiano Reggiano onto the salad. Drizzle a ¼ or more of the extra virgin olive oil and sprinkle with the fresh parsley. Taste test and if desired add a touch of coarse sea salt to finish. Enjoy!
Notes
- Oil-cured olives are quite salty. Rinsing them in a strainer will remove some of their salt.
- The entire fennel bulb is edible, but the recipe uses the bigger cut pieces of the bulb.
- Good quality parmesan or Grana Padano can be substituted for the Parmigiano Reggiano.
Nutrition
Calories: 297kcal | Carbohydrates: 9g | Protein: 5.5g | Fat: 28.8g | Saturated Fat: 5.6g | Cholesterol: 8mg | Sodium: 728mg | Potassium: 485mg | Fiber: 3.7g | Calcium: 140mg | Iron: 0.9mg