Grilled Fennel, Black Olive, and Golden Raisin Salad
This is a fabulous salad, with all kinds of different textures, flavors, and colors. It warrants pointing out that it goes beautifully with the orange-marinated salmon we suggest below. From a purely practical point of view, if you decide to pair them, you can use the grill to cook both. Add another dish, grain, or bean salad, and you have a very appealing menu for an al fresco dinner for family and friends.
3 medium fennel bulbs, about 12 ounces each
1 teaspoon extra-virgin olive oil
Salt
Freshly cracked black pepper
1 cup pitted kalamata olives
¾ cup golden raisins
Juice of ½ lemon
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Preheat the grill or broiler.
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Trim each fennel bulb: Cut off the fonds and pare the ends. Cut into a “fan” by slicing it top to bottom into ¼ -inch-thick slices, being careful to keep the bulb attached at the stem end.
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Brush the fennel all over with the olive oil and season with salt and cracked pepper. To grill: Place the fennel on the grill and grill until crisp-tender, turning when needed, about 3 minutes on each side. To broil: Place the fennel on a broiler pan and broil, 6 inches from the heat, for 5 minutes without turning.
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Transfer the fennel to a serving bowl and add the olives, raisins, and lemon juice. Toss gently to combine.
