By Lior Lev Sercarz
|Serves: 4 appetizers|
Grilled fennel with Moruno N.21 marinade, Pernod and lemon. The exotic spices of the Moruno blend, zesty notes of lemon and the anise flavored Pernod add complexity to a simple salad.
- Preheat a grill or a grill pan. Slice the fennel bulbs into 1/4 inch thick wedges.
- In a mixing bowl whisk the 2 tablespoons of Moruno blend, 2 tbs of olive oil, and toss the fennel wedges to coat. Season with salt and pepper.
- Grill the fennel wedges until tender.
- Whisk together the Pernod, 1 tsp Moruno blend, lemon juice, Dijon mustard and 1 tbs of olive oil. Drizzle the dressing over the fennel, season to taste and serve warm or chilled.