Planked Fennel Salad With Malt Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is from a grilling cookbook called sticks and stones. They have the most imaginative and artful recipes for grilling things I have ever seen. This is a wonderful salad to prepare on the grill. Don't use the fronds on the plank (cooked), but save them to add to salads as a garnish. This is great to serve with seafood or fish. Ingredients:
1 cedar plank, soaked |
1 head fennel, trimmed and sliced |
1 medium onion, sliced |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 green bell pepper, thinly sliced |
4 ripe plum tomatoes, seeded and sliced |
1 teaspoon fresh sage, chopped |
1/4 cup olive oil |
3 tablespoons malt vinegar |
1 teaspoon white sugar |
1 tablespoon dijon mustard |
kosher salt |
black pepper |
Directions:
1. Preheat grill to high.
2. In a medium bowl, combine sliced fennel and onion and season with salt and pepper.
3. Place the soaked plank on the grill, close the grill lid, and bake for 3 to 5 minutes until it begins to crackle and smoke.
4. Lift the grill lid and carefully place the fennel and onion onto the plank.
5. Close grill lid and roast for 10 to 15 minutes until the vegetables are golden. Check the grill from time to time to make sure nothing is on fire, use a spray bottle of water to extinguish and unwanted flames.
6. Remove from grill and cool.
7. Slice the fennel into thin strips. In a bowl, combine the fennel, onion, pepper, tomato, sage, oil, malt vinegar, sugar, and dijon mustard.
8. Season with additional salt and pepper to taste. Allow to sit for 30 minutes to allow flavors to mingle before serving.
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