Recipe by Tootalltygerlily
This great recipe originally appeared in the Food & Drink Summer 2003 magazine from the LCBO.
- 1 head fennel
- 5 tablespoons olive oil, divided
- 2 tablespoons white wine vinegar
- 1 clove garlic, minced
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 2 ounces romano cheese, at room temperature
- 2 bunches arugula
- 2 -3 cups cold barbequed chicken, shredded or diced
Directions See How It's Made
- Tip: Grill extra chicken one night, and then use it cold the next day, or chill a whole barbecued chicken purchased hot from the butcher shop or supermarket.
- Preheat barbecue until hot, then turn down to low.
- Keeping white base of fennel intact, remove upper green fronds and discard.
- Cut in half lengthwise down through base.
- Brush or lightly spray with 1 tbsp (15 mL) olive oil.
- Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges.
- Remove from barbecue, cool.
- Separate like celery from base and thinly slice crosswise; discard base.
- Whisk remaining olive oil with vinegar, garlic, salt and pepper.
- Use a vegetable peeler to make numerous flakes of cheese.
- Remove stems from arugula; discard.
- Wash leaves in several changes of water as arugula tends to be sandy.
- Dry; place in a large bowl with fennel slices and shredded chicken.
- When ready to serve, whisk dressing and pour over greens, toss salad.
- Divide among serving plates; scatter with Romano flakes.