Name: Seared Fennel Wedges
Yield: Serves 4
Ingredients: 1 teaspoon grated orange zest; 2 tablespoons extra-virgin olive oil; Pinch of kosher salt; 2 tablespoons freshly squeezed orange juice (about ½ an orange); 3 fennel bulbs (about 2 pounds/910 grams); 2 tablespoons roughly chopped fresh parsley; Freshly ground black pepper; ½ teaspoon kosher salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

I like to serve this dish at room temperature, like a traditional Italian antipasto. The fennel also tastes delicious grilled, but I prefer the more intensely caramelized edges you get from pan searing.

Ingredients

For the Dressing

1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice (about ½

Method

Make the dressing In a small bowl, combine the zest, juice, oil, and salt and mix well with a fork until emulsified.
Make the fennel wedges Cut the root ends off the bulbs. Cut each bulb in half lengthwise; remove and discard the tough outer layer. Cut each half lengthwise into 3 wedges about 1

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Seared Fennel Wedges

Ingredients

For the Dressing

Method

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