Grilled Fennel, Olives and Edamame with Chipotle Pepper Vinaigrette

I love fennel! Its licorice-like aroma and beautiful yellowish-green insides make it the perfect accompaniment to roasted veggies and bean and rice dishes.

Some say it has an acquired taste like cilantro. Does it appeal to your taste buds? It does mine! I am always in the pursuit of ways to marry fennel with other foods. It's also delicious in dressings, marinades and sauces.

What is so good about this ivory-bulbed herb with the wispy emerald green leaves? For starters, it's in the celery clan and, like its cousins, it's very low-calorie with a mere 73 calories in a medium-sized bulb. And, fennel offers your body a flavorful and nutrient-rich deal: potassium for maintaining good blood pressure, vitamins A and C for antioxidant power, and fiber (a whopping 7 grams per bulb) for good heart and colon health.

Of course, you can eat fennel raw like celery and reap all of its lovely benefits. However, I love to roast or grill fennel to soften and caramelize the flavors a bit. Enjoy this dish as a simple side or as a main dish with grilled chicken or seafood.

Grilled Fennel, Olives and Edamame with Chipotle Pepper Vinaigrette

Recipe by Vicki Shanta Retelny, RDN, LDN

Ingredients

• 1 medium fennel bulb, cut into ¼-inch slices (discard fronds or save for use in another recipe)
• 2 cups shelled edamame
• 1 tablespoon Kalamata olives, sliced
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon crushed chipotle pepper flakes
• 2 pinches salt, divided
• ¼ cup grated Parmesan cheese

Directions

1. Heat the grill to medium.
2. Brush both sides of the sliced fennel with a tablespoon of olive oil. Add one pinch of the salt to the oil-brushed fennel. Place on the hot grill with a spatula. Use tongs to turn the fennel slices over as they show grill marks. Once cooked, remove fennel from the grill and dice.
3. In a medium bowl, toss edamame, grilled fennel, olives and tomatoes.
4. Whisk together remaining olive oil, vinegar, mustard, pepper flakes and remaining salt. Drizzle vinaigrette over fennel and edamame mixture and toss.
5. Sprinkle Parmesan cheese and serve immediately or refrigerate to serve later. Store in an airtight container in the refrigerator for up to three days. Serves 4.

Cooking Notes

• If using frozen edamame, heat them in the microwave for 3 to 5 minutes or steam them over boiling water in a steamer pot before using.
• Make this dish creamier and more decadent by substituting a small amount of goat cheese or ricotta instead of Parmesan.
• Instead of grilling the fennel, try roasting them in an oven heated to 400°F for 20 to 40 minutes. You'll know the fennel is done when it has turned golden brown and softened.

Vicki Shanta Retelny

Vicki Shanta Retelny, RDN, LDN, is the Lifestyle Nutritionist: her Chicago-based practice focuses on lifestyle nutrition and culinary communications. Read her blog, SimpleCravingsRealFood.com, and connect with her on Facebook, Twitter and Instagram.