INGREDIENTS:
2 fennel bulbs, sliced
olive oil
fresh herbs like basil, parsley and thyme and some fennel fronds
lemon juice and zest
Parmigiano Reggiano shavings
PREPARATION:
If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.
Cut off any hard and inedible outer parts.
Trim a tiny bit off the bottom, the core helps to keep your slices in tact.
Holding your fennel bulb upright cut ¼ inch slices vertically from top to bottom.
Brush each side with olive oil and a sprinkling of salt and pepper.
Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.
Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
Garnish with the shavings of Parmigiano Reggiano.
Delicious slightly warm or at room temperature.
