Ingredients

The following ingredients have 4 Servings
  • 12 oz fennel bulb (1 large, stalks and fronds removed)
  • olive oil spray
  • kosher salt and black pepper (to taste)
  • 1/2 tbsp olive oil
  • 1/2 lemon (juice of)
  • 1/2 oz Parmigiano Reggiano shavings

Instruction

  • Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom.
  • Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
  • Spray each side with olive oil and season with salt and pepper.
  • Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
  • Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmesan shavings.
  • Serve warm.