Grilled Fennel Salad

  • Grilled Fennel Salad
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.


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