Grilled Baby Fennel with Lemon and Pecorino
Ingredients
- 10-12 baby fennel bulbs (if using regular-sized fennel, use 2-4)
- olive oil
- kosher salt and freshly grated black pepper
- 1 medium sized lemon, zested and juiced
- 2-3 tablespoons freshly squeezed lemon juice, divided
- 2-3 tablespoons extra virgin olive oil
- 1/4-1/3 cups fennel fronds, finely chopped
- 1/4 cup pecorino cheese, shredded
- red pepper flakes, to taste (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments