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 do decide to pair them, you can use the grill to cook both. Add another dish, a grain or bean salad, and you have a very appealing menu for an al fresco dinner for family or friends.
Ingredients
- 3 medium fennel bulbs about 12 ounces each
- 1 teaspoon of extra-virgin olive oil
- Salt
- Freshly cracked black pepper
- 1 cup pitted kalamata olives
- ¾ cup of golden raisins
- Juice of ½ lemon
- SERVE WITH: Grilled Orange Marinated Salmon.
Instructions
- Preheat the grill or broiler.
- Trim each fennel bulb: Cut off the fronds 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.