Grilled Fennel Salad

By Chef Crystal Baldwin

Ingredients

2 fennel bulbs, halved and sliced lengthwise, ½-inch thick
3 Tbsp. Market District extra virgin olive oil, divided
1 tsp. Market District ground coriander
¼ tsp. black pepper
½ tsp. kosher salt
2 Tbsp. lemon juice
2 Tbsp. orange juice
2 tsp. orange zest
⅓ cup Ricotta Salata cheese, crumbled
⅓ cup red onion, sliced very thinly
16 kalamata olives, chopped

Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Directions:

Preheat grill or heat a grill pan to medium-high. Toss fennel with 1 tbsp. of olive oil, coriander and season with salt and pepper. Grill fennel over heat, turning once, until tender and browned. Place fennel on a serving platter.

Meanwhile, whisk the lemon juice, remaining olive oil, orange juice and zest in a small bowl. Season dressing with salt and pepper and set aside.

Top fennel with the Ricotta Salata, onion and olives. Drizzle with the dressing and serve.

Nutritional Information (Per serving):

Calories 200, Fat 16g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 720mg, Total Carbohydrate 12g, Fiber 4g, Sugars 2g, Protein 5g, Vitamin A 8%, Vitamin C 35%, Calcium 10%, Iron 6%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.