Mrs L, one of my favorite bloggers, and one of my best LA girlfriends, has a way with vegetables (no, not her way with vegetables). Her dinners are elegant, simple and always scrumptious. On Saturday night she put together a perfect supper for broken hearts:
simply grilled salmon
grilled italian bread with herbs
a salad of leaves and mint with lemon and olive oil
The fennel was phenomenal. She has most graciously agreed to share the recipe (of course, I harangued her into it):
Chop up a bunch of herbs – I use fresh thyme, tarragon, rosemary.
Crush a garlic clove or two.
Chop a shallot or two.
Combine this with the zest of half an orange, half a lemon and a squeeze of each fruit for the juice.
And combine all of this with good olive oil, a splash of balsamic, a dash of salt and a grind of fresh pepper.
This is your marinade.
Cut smallish fennel bulbs in half – chop up some fronds and throw them in your marinade.
Take of the hardest exterior layers.
Lay the halves face down in the marinade, spoon a little over the top, let sit for however long – ½ hour or a few hours – doesn’t matter.
Roast at 375 for 15-20 mins.
Then finish off on the grill for 10 mins or so.
Serve with now cooked down marinade.