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Fennel Gratin with Olive Vinaigrette

List of Ingredients





4 fennel bulbs
Salt
Freshly ground black pepper
1/2 cup coarsely grated Parmesan cheese

1/4 cup mixed green and black olives, pitted
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt
Freshly ground black pepper




Recipe



Preheat the broiler or oven to 500 degrees.

Cut the tops off the fennel bulbs and remove any wilted layers. Slice the fennel lengthwise into ½ inch thick pieces and blanch for approximately 5 minutes in a pot of boiling water. Drain and place overlapping pieces of fennel on a lightly oiled baking dish. Season with salt and pepper to taste and grated Parmesan cheese. Set aside.

To make the vinaigrette, chop the pitted olives and put them in a small bowl. Mix the lemon juice and olive oil with the olives. Season with salt and pepper to taste.

A few minutes before serving, place the fennel in the broiler or oven and cook for approximately 3 to 5 minutes, until golden brown. Top with the olive vinaigrette.

From Tony's on KMOV TV