Photo by Jonathan Boncek

4-6 servings

  • 2 tablespoons olive oil
  • 2 bulbs fennel, sliced ⅛ inch thick
  • 1 Vidalia onion, sliced ⅛ inch thick
  • 3 cloves garlic, microplaned
  • 1 teaspoon fennel pollen
  • 1 tablespoon sugar
  • 2 lemons, zested and juiced
  • 1 Fresno chile, finely diced with some vein and seeds
  • Salt and white pepper
  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add fennel slices and onion.  Cook for 1 minute to soften.
  2. Add garlic, fennel pollen, and sugar. Stir to cook garlic slightly.
  3. Add lemon juice, Fresno chile, salt, and pepper. Cook for another minute or until soft. Pull off the heat and add lemon zest. Allow to cool.

  • from Chef Patrick Owens of Langdon’s Restaurant & Wine Bar and Opal in Mt Pleasant, South Carolina

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