Grilled Fennel Sandwich
1 fennel bulb, cleaned and tops removed (save tops for fennel oil)
1 tbsp olive oil
Fresh spinach, washed and dried
Green onion, sliced thin
Roasted red pepper
2 tbsp harissa
1 tsp fennel oil (recipe follows)
1 tbsp mayonnaise
Baguette or other crusty bread
Slice fennel, cutting along the widest aspect, including the core
Brush with olive oil, salt and pepper
Grill for 3 minutes per side on hot grill
Remove, and drizzle with fennel oil
Grill bread slices for 2-3 minutes per side
Assemble sandwich: mayo, harissa, fennel, roasted red pepper, spinach, salt and pepper.
Fronds from 1 fennel bulb, washed and rough chopped
1 cup chopped fresh parsley
3/4 cup vegetable oil
Blanch fronds and parsley in boiling water for 10 seconds. Submerge in ice bath.
Add to blender. Pulse to chop further.
Add oil and puree until smooth.
Pour solids and oil into glass or plastic container.
Use or cover and refrigerate for up to 7 days.