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Grilled Fennel

Serves: 4

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ITALY
Advance Preparation: 2 hours for marinating the fennel

You’ve probably seen it in the produce section of the supermarket: the weird vegetable with the fern-like, feathery leaves, crisp green stalks, and bulbous, green-white bottom. The taste of fresh fennel might well be described as licorice-flavored celery. Grilling seems to bring out its sweetness. Add a sweet-sour balsamic vinegar marinade and you have a vegetable you’re not likely to soon forget. It can be served at room temperature as an antipasto or hot as a vegetable side dish. The balsamic vinegar marinade doubles as the dressing.


   4 fennel bulbs, 4 small or 2 large (1 1/2 to 2 pounds)
   1/3 cup olive oil
   1/3 cup balsamic vinegar
   2 tablespoons honey
   2 cloves garlic, minced
   2 shallots, minced, small
   3 tablespoons tarragon, chopped fresh, or basil
   Salt and freshly ground black pepper, to taste


1. Cut the stalks and outside leaves off the fennel. (Reserve the stalks for another use, such as the Fennel-Grilled Bass. Cut each bulb lengthwise into 1/2-inch-wide slices through the narrow side.

2. Combine the oil, vinegar, honey, garlic, shallots, and tarragon in a large nonreactive bowl and whisk to mix. Add the fennel and toss to coat thoroughly. Cover and let marinate for 2 hours, not necessarily in the refrigerator.

3. Preheat the grill to high.

4. When ready to cook, remove the fennel slices from the marinade, arrange on the hot grate, and grill, turning with tongs until just tender, 8 to 16 minutes in all, seasoning with salt and pepper. Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.

Serves 4

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