Grilled Fennel with Balsamic Vinegar
Sunday, April 17, 2011 at 02:45PM 
Fennel is an amazing herb. Some call it a vegetable. In the hills above my home it grows wild, sometimes reaching 7 or 8' tall. In the Spring, the hills are dotted with clumps of fennel, its bright yellow flowers reflecting the sunlight. Sometimes I hike up there to gather the seeds which when dried I crush and use in Italian red sauce. It is also an essential ingredient in Italian sausage. The fern like leaves taste like licorice and the flavor of licorice and anise is what defines fennel.
Fennel is native to Mediterranean regions and that is why it is so prevalent in California. It is also the main ingredient of Absinthe, the drink of choice of Edgar Allen Poe, and steeped in mystery. Now I'm not going to make Absinthe, I'm going to grill them.
It is the fennel bulb which I am concerned with. You can find fennel in supermarkets, their flavor being a bit tamer than the wild variety, but what isn't? The bulb is eaten like a vegetable or added in dishes like risotto. You can sauté, fry, roast or grill it, which is what I'm doing today, but you must first par-boil it or braise it to break down the fiber. Its a tough herb much like celery. It goes especially well with balsamic vinegar drizzled over it and here's how to do it.
2 fennel bulbs
olive oil
balsamic vinegar
Cut the fronds off the bulbs and place them in a boiling pot of salted water. Boil for 10 minutes. Remove the fennel bulbs and after cooling so you don't burn your hands, cut them down the middle WITH the grain. Dip in a dish of olive oil and place the four halves onto your grill. Grill one side until golden brown and turn repeating the process. Turn a few more times until the fennel, which is now somewhat black and gold, is tender to the fork. Drizzle with olive oil during this process if needed. Plate and drizzle with balsamic vinegar. There you have it, grilled fennel, a delicious summer vegetable that adds a little panache to your city lifestyle.
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