Grilled Fennel with Orange and Mint

1. 1

   Bring a 2-quart saucepan of water to boil.

2. 2

   Meanwhile trim 1/8 to 1/4 inch from bottom of each fennel bulb.

3. 3

   Cut off all but 1/2 inch of the stalk.

4. 4

   Reserve feathery leaves for garnish.

5. 5

   (If fennel is cooked ahead, wrap leaves in a damp paper towel and refrigerate in an airtight container.)

6. 6

   Cut each bulb lengthwise in 8 wedges.

7. 7

   Add fennel to boiling water and cook 4 to 5 minutes until just tender.

8. 8

   Drain, then cool under running cold water to halt cooking.

9. 9

   (Can be refrigerated, covered, up to 2 days at this point.)

10. 10

    Heat grill or broiler.

11. 11

    Whisk vinaigrette ingredients in a bowl until blended.

12. 12

    Lightly spray fennel with nonstick cooking spray.

13. 13

    Grill or broil 4 to 6 inches from heat source 4 to 5 minutes, turning wedges over once, until tender and slightly charred.

14. 14

    Arrange fennel on serving platter.

15. 15

    Drizzle with vinaigrette and garnish with fennel leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.