Crunchy Fennel Salad with Chicken

(from BearNakedBaker’s recipe box)

Source: BNBWW

Prep time: 30 minutes
Cook time: 20 minutes
Serves 2 people

Categories: salads

Ingredients

  • 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
  • 1 small white onion, very thinly sliced into rounds
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 1 Tbsp. toasted white and/or black sesame seeds

Directions

  1. CHICKEN

  2. Step 1

  3. Pat chicken dry and season with salt. Set aside on a plate.

  4. Step 2

  5. Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.

  6. Step 3

  7. Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.

  8. Step 4

  9. While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.

  10. Step 5

  11. Transfer chicken to platter with lemons and let rest 5 minutes.

  12. FENNEL SALAD AND ASSEMBLY

  13. Step 6

  14. While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with oil and season with a big pinch of salt. Toss once more.

  15. Step 7

  16. Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad

Email to a friend | Print this recipe | Back