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Ingredientes
- Water
- 1 lrg bulb fresh fennel, feathery fronds removed and minced, bulb halved
- 1/3 c. extra-virgin extra virgin olive oil, plus more for brushing
- 1 x red bell pepper, seeded, roasted, peeled and julienned
- 1 Tbsp. minced Italian parsley
- 1 Tbsp. minced fresh basil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. capers, rinsed and liquid removed
- 1 x clove garlic, chopped Kosher salt and fresh-grnd black pepper, to taste
- 4 x to 6 radicchio leaves, for garnish
Direcciones
- Bring a large pot of water to boil over high heat. Fill a bowl with ice water. Add in fennel halves to pot and cook 5 min. Drain and place in ice water to stop cooking.
- Meanwhile, combine 1/3 c. oil, red peppers, parsley, basil, vinegar, capers and garlic; set aside. Cut cooled fennel halves into 1/2 inch-wide wedges and lightly brush with oil. Sprinkle with salt and pepper.
- Heat charcoal or possibly gas grill to medium high and grill fennel wedges on both sides till soft and nicely colored; don't allow to char.
- Remove fennel wedges from grill and cut out hard center cores. Toss fennel with oil mix. Season with salt and pepper. Serve in a shallow bowl lined with radicchio leaves and sprinkle with some of the minced fennel tops. Serve hot or possibly at room temperature.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 126 | |
| Calories from Fat 107 | 85% |
| Total Fat 12.14g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 164mg | 5% |
| Total Carbs 4.27g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.5g | 1% |
| Protein 0.66g | 1% |
