Fire up the grill, it’s fennel season! This is one of our favourite ways to eat fennel. It’s dead simple to make and it’s the perfect side dish for any grilled meat or seafood dish.
These type of simple dishes are all about letting the food speak for itself, so it is important to make sure you use fresh ingredients (organic if possible).
Makes: enough for 4
Time: 20-30 mins
1 small clove garlic, peeled & crushed
1 large free-range egg yolk
300ml olive oil
lemon juice, to taste
1 teaspoon Dijon mustard
salt & pepper, to season
1 tablespoon of fennel fronds
3 medium fennel bulbs
lemon juice & zest
handful of fennel fronds
Bash up the garlic with a pinch of salt in a pestle and mortar.
Place the mustard & egg yolk in a bowl and whisk together, then slowly add the olive oil in a steady stream. When the mixture starts to thicken, add lemon juice, the garlic and the fennel fronds.
To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
The aïoli will keep covered in the fridge for up to 2 days.
Heat up your grill.
Trim the stalks and fronds of your fennel bulbs and cut off any hard outer parts. Don’t throw the stalks and fronds. Keep some fronds for this dish and use the rest to flavour salads, make pesto, add to juices, or home-made stock.
Holding your fennel bulb upright cut in half.
Brush each side with olive oil and a sprinkling of sea salt.
Grill on both sides for about 10-20 minutes. The fennel should be soft and tender when it’s ready.
Remove from grill, drizzle with olive oil, lemon juice and zest, salt and garnish with shavings of parmesan. Then scatter the fennel fronds over.