Recipe home
Grilled fennel and caper salad
Ingredients
3 large fennel bulbs, outer sheathes and shoots discarded
extra virgin olive oil
sea salt, black pepper
2 tbsp dry vermouth or white wine
2 tbsp small capers, rinsed
3 tbsp coarsely chopped flat-leaf parsley
Grilled and then braised - a salad that's both tender and succulent
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Method
1 Heat the oven to 200°C (180°C fan oven) gas mark 6 and heat a griddle over a medium heat. Cut the fennel bulbs downwards into two flat halves, and slice into thin wedges. Brush these with olive oil, season and grill in batches for 3-5 minutes each side, transferring them to a roasting dish that will hold them snugly as they are cooked.
2 Drizzle over the vermouth or wine and another tablespoon of olive oil. Cover with foil and bake for 30 minutes, then leave to cool. Drizzle over another tablespoon of oil, and mix in the capers and parsley. Transfer to a serving dish. The salad can be prepared several hours in advance.
Recipe by Annie Bell
Comments
In this month's issue of...
- A sense of style: 50 great decorating ideas to create the country cottage look, plus win £40,000 to transform your home
- Going, going gone! Bidding for bygones at a rural auction
- Comfort food: celebrate Bonfire Night with soups, chestnuts & homemade sausages
- Champions of the crafts: meet the Artisan Awards winners
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