Prep 30 mins
Cook 1 hr 30 mins
This is from a grilling cookbook called "sticks and stones." They have the most imaginative and artful recipes for grilling things I have ever seen. This is a wonderful salad to prepare on the grill. Don't use the fronds on the plank (cooked), but save them to add to salads as a garnish. This is great to serve with seafood or fish.
- 1 cedar plank, soaked
- 1 head fennel, trimmed and sliced
- 1 medium onion, sliced
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 green bell pepper, thinly sliced
- 4 ripe plum tomatoes, seeded and sliced
- 1 teaspoon fresh sage, chopped
- 1⁄4 cup olive oil
- 3 tablespoons malt vinegar
- 1 teaspoon white sugar
- 1 tablespoon Dijon mustard
- kosher salt
- black pepper
- Preheat grill to high.
- In a medium bowl, combine sliced fennel and onion and season with salt and pepper.
- Place the soaked plank on the grill, close the grill lid, and bake for 3 to 5 minutes until it begins to crackle and smoke.
- Lift the grill lid and carefully place the fennel and onion onto the plank.
- Close grill lid and roast for 10 to 15 minutes until the vegetables are golden. Check the grill from time to time to make sure nothing is on fire, use a spray bottle of water to extinguish and unwanted flames.
- Remove from grill and cool.
- Slice the fennel into thin strips. In a bowl, combine the fennel, onion, pepper, tomato, sage, oil, malt vinegar, sugar, and dijon mustard.
- Season with additional salt and pepper to taste. Allow to sit for 30 minutes to allow flavors to mingle before serving.