A month after Felipa was born, I took my bestie out for her birthday at this cool spot on Bloor West called Bar Neon. The unassuming spot has some of the most delicious Mediterranean dishes- tapas style! One of those dishes (which is no longer on the menu) was this amazing Grilled Fennel Salad.
I spent a good month perfecting this recipe. It’s not the exact replica, but it’s pretty damn good. The recipe is actually quite similar to the one for my Beet Carpaccio Recipe – simple, delicious and makes you want more.
Prepping Your Fennel:
It’s really important to keep the bulb in tact and NOT cut off the bottom of the fennel. If you do, then the fennel will fall apart on the grill and make it really annoying to flip over.
Don’t throw out the greeny tops! These are actually super flavourful and make a great green garnish atop of the salad. Make sure to give them a proper rinse and let them dry on paper towel or tea towel.
Slice the fennel vertically into 1/4 inch thick slices. You can make the slices as thick as you want, but don’t go much thinner than 1/4 inch.
Fun Fennel Facts:
- The entire plant is edible — The seeds, bulb, stalk and leaves.
- Fennel = Fibre. 1 bulb has approximately 7g of fibre which helps with our digestive health.
- It promotes overall health. It is high in Vitamins A, C, B6, K, Iron, Calcium, Magnesium and Selenium. It helps support bone and heart health while combating inflammation.
- It’s known to help increase breastmilk production, to promote menstruation, ease childbirth and help with libido.
We hope you enjoy our take on this delicious summer salad! Let us know if you try out any of our recipes by posting in the comments or sharing your food pics on Instagram with #sflfoodie and #strollinforlattes — Don’t forget to check out our other Recipes, Reviews and Travel posts for more great information!
Grilled Fennel Salad
Slightly Charred, sweet and tangy. This summer salad is definitely a crowd a pleaser! Eat on its own or as a side dish.
- 1 Large Fennel
- 4-5 tbsp Feta Cheese
- 4 tbsp Olive Oil
- 1/2 Lemon
- 1 clove Garlic
- Salt and Pepper to taste
Wash fennel and trim off the leaves
Slice the fennel vertically, while leaving the bottom in tact. This is important so the pieces don't fall apart on the grill
Drizzle olive oil and season with salt
Place on BBQ and grill for 30 minutes or until tender
Prepare dressing by adding olive oil, juice of 1/2 a lemon, salt, pepper and the garlic crushed
Once finished cooking, place the fennel on a platter and drizzle over the dressing
Crumble feta, leftover fennel leaves (chopped) and the zest of the lemon on top of the fennel and serve warm
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