Fennel remains exotic enough to be a treat for many people, and this simple preparation simply elevates its stature a bit. Trim and discard the hard, hollow stalks that jut out from the top of the bulb; if you get your hands on a bulb with its fronds still attached, roughly chop them and add them to the hot oil with the garlic.
Ingredients
makes 4 servings
Step 1
Combine half the olive oil with the garlic in a small saucepan and turn the heat to medium-low. Cook, shaking the pan occasionally, until the garlic begins to sizzle. Remove the garlic from the oil and the pan from the heat.
Step 2
Add the cold oil to the hot, along with salt, pepper, and lemon zest. Serve the fennel with the dipping sauce.
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