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
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add fennel slices and onion. Cook for 1 minute to soften.
- Add garlic, fennel pollen, and sugar. Stir to cook garlic slightly.
- 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