Seared Fennel Wedges


Preparation info

  • Serves


    • Difficulty


Appears in

Modern Mediterranean

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.


For the Dressing

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


  1. Make the dressing In a small bowl, combine the zest, juice, oil, and salt and mix well with a fork until emulsified.
  2. 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