Thanks to our new Recipe Blogger, Kristyn!
Since the fennel seemed like something a little different this week, I thought a fennel recipe might be fun. I have made this recipe before. It is super simple, but very flavorful. It is wonderful served as a side with grilled pork tenderloin and some of those beautiful greens from this week.
2 pounds fennel bulbs
1/4 plus 2 tablespoons olive oil
1/4 cup freshly squeezed orange juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each bulb in half and remove the core with a sharp knife. Slice each half cross-wise, making half rounds about 1/4 to 1/8 inch think.
Heat 2 tablespoons of olive oil in a large sauté pan. Add fennel slices and sauté for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente. Transfer the fennel to a bowl and set aside.
Meanwhile whisk the orange juice, salt and pepper together in a small bowl. While whisking, slowly add 1/4 cup olive oil and pour over the cooked fennel. Add the Parmesan and 2 tablespoons chopped reserved fennel leaves, and season to taste. Serve at room temperature.
Barefoot Contessa Cookbook
Barefoot in Paris - 2004