Grilled Fennel Salad with Nicoise Olives

  • 2 orange peppers
  • 3 fennel bulbs with tops
  • 2 teaspoon white wine vinegar
  • 1 ½ tablespoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 18 small nicoise olives
  • 2 sprigs of savory
  • Salt and freshly ground pepper

Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 ½ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

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