Ingredients
12ozfennel bulb,(1 large), stalks and fronds removed
olive oil spray
kosher salt and black pepper,to taste
½tbspolive oil
½lemon,juiced
½ozparmigiano reggiano shavings,(parmesan cheese)
Preparation
Leaving the core intact, stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into 4¼-inch thick slices to make 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, and spray the pan with olive oil.
Grill the fennel for about 2 to 3 minutes on each side, turning until each side gets a good char and the fennel is tender to the touch.
Set aside on a platter, drizzle with olive oil and lemon juice, and top with the parmesan shavings.
Serve warm, and enjoy!
