The fennel article I posted a couple of days ago had me craving the vegetable, so I decided to make my grilled fennel and pepper salad. The recipe is simple and not much prep work is required.

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Images: Kin

Fennel and Pepper Salad

Ingredients

  • 1 Tbsp - Canola or Olive Oil
  • 1/2 - Lemon
  • 1 Fennel
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Medium Red Onion
  • Salt
  • Pepper
  • Cooking Spray

Wash the fennel, then cut off the celery-like stalks, you can save them later for garnishing or for soup. Cut the bulb in half and remove the triangular looking nub at the base of the core. Be careful with your knife as that section is pretty hard. You can see it when you look at the interior cross-section of the fennel. Slice the fennel, don’t slice too thick or it will take longer to cook. Then slice the peppers into thin strips, and do the same with the onions. Throw all the items together in a large bowl, add the oil and lemon juice. Add a few grinds of black pepper and a pinch of sea or kosher salt. Toss and mix all the ingredients together. Spray some cooking spray on the stove top grill (or a large pan) and set the heat to medium high. Once the pan is hot enough, throw in the ingredients and cook until the fennel starts to brown and turns translucent. Remove from heat let cool to room temperature. Serve.

~Kin

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