Grilled Fennel Salad with Clementines

  • prep time20 min
  • total time 30 min
  • serves 4

Ricardo's broiled fennel with a citrus finish is sure to delight your palate.

7 Ratings
Directions for: Grilled Fennel Salad with Clementines



1 large fennel bulb (or 2 small bulbs)

2 Tbsp olive oil

4 clementines, peeled and sliced in rounds

1 green onion, sliced


Juice of 1 clementine

2 Tbsp olive oil

1 Tbsp lemon juice

1 tsp honey

1 Tbsp finely chopped fresh fennel fronds

Grated zest of 1/2 lemon

Salt and pepper



1. With the rack in the top position, preheat the broiler.

2. Cut the fennel into wedges about 1 cm (1/2 inch) thick, taking care to save all the stems attached to the core. Save a few thin fronds for garnish. Spread the fennel pieces on a baking sheet and brush them with olive oil. Season with salt and pepper. Broil until the fennel begins to brown but is still crisp-tender.

3. Arrange the fennel pieces on 4 plates. Garnish with clementine slices, fennel fronds and green onions. Drizzle with the dressing.


1. In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

See more: Lunch, Salad, North American, Broil, Vegetables, Citrus, Dinner


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