Grilled Fennel and Orange Salad with Almonds and Mint (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
2 bulbs fennel, sliced into 1/2-inch thick slices |
olive oil |
salt and freshly ground pepper |
3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange) |
2 tablespoons dijon mustard |
1/4 cup extra-virgin olive oil |
3 tablespoons sliced almonds, toasted |
2 tablespoons chopped fresh mint leaves |
Directions:
1. Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
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