Citrus Grilled Fennel & Olive Salad

For your Shopping Cart:

A tasty summer salad of fresh fennel—grilled for a smoky, sweet flavor—savory olives, feta and juicy Valencia oranges, all marinated in a homemade vinaigrette of our imported Italian Golden Balsamic Style Vinegar.

Ingredients:

• 1 small to medium head of lettuce, green or red
• 4 small or 2 large fennel bulbs
• 2 oranges, peeled, sliced and cut in quarters
• 4 tablespoons DeLallo Pitted Niçoise Olives
• 3 tablespoons DeLallo Extra Virgin Olive Oil, plus 1 teaspoon for grilling
• 4 tablespoons DeLallo Golden Balsamic Style Vinegar
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• Salt & pepper
• Fennel tops, chopped, for garnish
• 1 cup DeLallo Feta Cheese, crumbled

Directions:

Heat the grill to medium high heat.

Wash, dry and gently tear the lettuce into bite-sized pieces. Arrange on 4 individual plates for a salad course or 2 plates for a main course.

Bring 4 cups of water to boil in a medium saucepan. Chop the greenery and the root base off the fennel bulbs, reserving a few fronds for garnish. Parboil the fennel bulbs for 3 minutes, then blanch in ice water until cool. Peel, slice and quarter the oranges into bite-sized pieces. Aim for slices 1/3-inch wide.

In a large mixing bowl, whisk together the DeLallo Golden Balsamic Style Vinegar, the DeLallo Extra Virgin Olive Oil, a pinch of salt and a grind of fresh pepper.

Pour 1 teaspoon DeLallo Extra Virgin Olive Oil into your hand or a mixing bowl and rub or toss the fennel bulbs until coated. Set on the grill and cook for 3 minutes, then turn over and cook for 3 minutes more, until grill marks appear and the fennel softens. Allow to cool, then cut into slices 1/3 inch wide.

Add fennel, orange and olives to mixing bowl with vinaigrette and toss until coated. Spoon onto the lettuces and sprinkle with crumbled feta. Garnish with some chopped fennel greens.

Serves 4 Printer-friendly version