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Ingredientes
- 6 lrg fennel bulbs outer leaves removed
- 1/2 x lemon Oil and lemon dressing (qv)
Direcciones
- Keep the green herb tops of the fennel bulbs.
- Slice the fennel bulbs as finely as possible lengthways so which each slice remains attached to the stalk.
- Place in a bowl of iced water with the lemon half to prevent discolouration.
- Preheat a grill.
- Dry the fennel slices in a cloth and grill on both sides till they have char marks but remain al dente.
- Place in a bowl and toss with the extra virgin olive oil and lemon dressing and the minced green fennel herb.
- Serve at room temperature.
- Serves 6
