1 tsp each sea salt and ground black pepper, divided
3 6-oz boneless, skinless chicken breasts
2 tsp fennel seeds
3 heads romaine hearts, halved through the core
1 small red onion, cut into 6 wedges keeping root end intact
1 red bell pepper, quartered, cored and seeded
1 bulb fennel, quartered through core
3 tbsp crumbled feta cheese
1 tbsp chopped fresh dill
Prepare dressing: Zest lemons, then squeeze to yield 1/4 cup juice. In a small bowl, combine zest, ¼ cup juice, garlic, oil and 1/2 tsp each salt and pepper. Set aside.
Sprinkle skinned side of chicken with fennel seeds and remaining 1/2 tsp each salt and pepper, pressing seeds into chicken.
Arrange romaine, onion, bell pepper and fennel on a large platter and brush both sides with about half of dressing.
Prepare a grill to medium-high and lightly oil grate. Grill chicken, seeded side first, until cooked through, 4 to 5 minutes per side. Grill onion, bell pepper and fennel until softened and lightly charred, 4 to 5 minutes per side. Grill romaine until lightly charred, 3 to 4 minutes per side. Set chicken aside to rest for 5 minutes. Set onion, bell pepper, fennel and romaine aside until cool enough to handle, about 3 minutes.
Cut core from romaine and arrange leaves on plates or a platter. Cut root ends from onion, slice or dice bell peppers and slice and core fennel; arrange vegetables on top of romaine. Slice chicken and arrange on top of vegetables. Sprinkle with cheese and dill, drizzle with remaining dressing.
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.
Fennel, shallots and olives are a popular combination, making this light and elegant flatbread a surefire hit. We've tossed the shallots in a bit of lemon juice to brighten their flavor and roasted the fennel to bring out its natural sweetness.
Wonderfully fresh and tender scallops are served on a bed of fennel and lettuce with a sweet and tart grapefruit dressing. If your budget allows, buy high-quality, dry-packed scallops, which are not packed in a phosphate preservative solution.
This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.