Grilled Fennel Salad and A Book Review #LitHappens

Slices of fresh fennel bulb grilled to tender, sweet perfection, tossed in a lemon vinaigrette, and topped with the fennel fronds.  A gorgeous and delicious salad.

I was inspired to make this salad after reading the memoir Fireproof by Chef Curtis Duffy......

Camilla of Culinary Cam was given 10 early-release copies of this memoir to share with our Lit Happens Book Club.  We were given no monetary compensation, and we agreed to have our photo taken with the book, create and post a recipe inspired by the book, and share our thoughts and review of the book.

Curtis Duffy is a Michelin-starred chef with restaurants in Chicago.  He was not on my radar at all before I read this book.  I have since also watched his documentary, For Grace, for our Movies and Munchies group, many of whom also belong to this book club.

I read this book and was immediately drawn to Duffy, and his dedication, perseverance, kindness, and work ethic.  I was astounded that he was able to focus and fulfill his dreams, having been raised in an extremely dysfunctional family.

Duffy was blessed with some wonderful teachers who helped him to succeed and encouraged him to chase his heart's desire.  Duffy got a position at a Country Club where he was taught basic and advanced culinary arts, enabling him to land a job as Chef de Cuisine at another private club.

Duffy left this well-paying job to work for practically nothing to be trained by Michelin-starred Chef Charlie Trotter.  That move, more than anything, giving up security and comfor to succeed in his ambitions, spoke to me of the person Curtis Duffy must be.

There was, of course, a lot of food mentioned in this memoir, but none was mentioned more often than Fennel.  Duffy expounded on the different ways that fennel can be prepared and how every part of the plant can be used, from bulb to fronds.

I was inspired to make this Grilled Fennel Salad dressed with a Lemon Vinaigrette.  It was delicious, and I think you will enjoy it and understand why Duffy holds this vegetable in such high esteem.

Vegetables, Side Dishes, Grilled, Salads

Vegetables

American

Yield: 4 servings

Author: Wendy Klik

Grilled Fennel Salad

Slices of fresh fennel bulb grilled to tender, sweet perfection, tossed in a lemon vinaigrette, and topped with the fennel fronds. A gorgeous and delicious salad.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 fennel bulbs
• 2 T. olive oil, divided
• salt and pepper, to taste
• juice of 1 lemon
• zest of half a lemon

Instructions

1. Slice a thin layer off the bottom of each fennel bulb, leaving the core intact. Remove the stalks, reserving the fronds. Slice each bulb into 1/4" slices and brush with about 1 Tablespoon of the oil, and season with salt and pepper.
2. Heat a grill to high heat. Grill the fennel slices, using a vegetable rack, about 5 minutes per side until tender and slightly charred. Transfer to a serving platter.
3. Whisk together the remaining olive oil, lemon juice, and lemon zest. Season with salt and pepper. Drizzle over the grilled fennel and sprinkle with the fronds before serving.

Nutrition Facts

Calories

100

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

9 g

Fiber (grams)

4 g

Net carbs

5 g

Sugar (grams)

5 g

Protein (grams)

1 g

Sodium (milligrams)

110 mg

Cholesterol (grams)

0 mg

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Oven Braised Short Ribs with Fennel

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