Seared Fennel with Lemon

Recipe
Written By Ginger Willard

Infuse this dish with the sweet citrus tang of meyer lemons. A cast-iron skillet is the perfet tool to sear this dish.

Ingredients

  • 3 fennel bulbs (save fronds)

  • 2 tbs extra virgin olive oil

  • 1 shallot, thiny sliced

  • zest and juice of 1 meyer lemon

  • pinch of coarse sea salt

Cut fennel bulbs into wedges and steam until just soft. Remove from heat and set aside.

In skillet over medium high heat, sauté shallot in olive oil for 2 minutes. Add fennel wedes and sear up to 2 minutes per side. Add lemon zest and juice, chopped fennel fronds, and pinch of salt. Sauté 1 more minute. Remove from heat and serve.

Ginger Willard
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