Grilled fennel sandwich

Had an extra bulb of fennel handy...I really like fennel, it's such a great food. Mild licorice flavor, slightly sweet and nicely crunchy raw, even sweeter (but no more licoricey) when roasted, but with a mellowed flavor, akin to caramelized onion.

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.

Fennel oil

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.