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
Freshly cracked black pepper
1 cup pitted kalamata olives
¾ cup golden raisins
Juice of ½ lemon
Preheat the grill or broiler.
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.
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.
Transfer the fennel to a serving bowl and add the olives, raisins, and lemon juice. Toss gently to combine.