Grilled Fennel Salad with Clementines

By maredan

Ingredients

• Ingredients
• Salad
• 1 * 1 large fennel bulb (or 2 small bulbs)
• 2 * 2 tablespoons olive oil
• 4 * 4 clementines, peeled and sliced in rounds
• 1 * 1 green onion, sliced
• Dressing
• * Juice of 1 clementine
• 2 * 2 tablespoons olive oil
• 1 * 1 tablespoon lemon juice
• 1 * 1 teaspoon honey
• 1 * 1 tablespoon finely chopped fresh fennel fronds
• * Grated zest of 1/2 lemon
• * Salt and pepper

Preparation

Step 1

Directions
Salad

1. With the rack in the top position, preheat the broiler.
2. Cut the fennel into wedges about 1 cm (1/2 inch) thick, taking care to save all the stems attached to the core. Save a few thin fronds for garnish. Spread the fennel pieces on a baking sheet and brush them with olive oil. Season with salt and pepper. Broil until the fennel begins to brown but is still crisp-tender.
3. Arrange the fennel pieces on 4 plates. Garnish with clementine slices, fennel fronds and green onions. Drizzle with the dressing.

Dressing

1. In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.