seared fennel wedges

My friends are talented - many have interesting, creative jobs, brilliant quirky minds or do meaningful work everyday. They are lovers of food and cooking - food is our social glue - sharing it, cooking for one another, enjoying a new restaurant and dishing about the  cheffy gossip. On my recent cottage adventure, two such friends made seared fennel, served room temperature topped with a fresh squeezed orange sauce. Mediterranean flavours in Canada. Amazing.

seared fennel wedges
barely adapted from Modern Mediterranean

1 tsp orange zest
2 tbsp orange juice, fresh squeezed
2 tbsp extra virgin olive oil + 2 tbsp
kosher salt
3 fennel bulbs
pepper, to taste
10 sprigs parsley, rough chopped

For the dressing: combine zest, juice, 2 tbsp olive oil, pinch of kosher salt and whisk with fork until emulsified.

For the fennel: cut root end off each bulb. Cut each bulb in half lengthwise, remove tough outer layer - it may take two layers to get rid of tough parts. Cut each half into three wedges, about 1 inch thick, but leave core in tact so the layers stay together.

Toss fennel in remaining olive oil, season with salt and pepper until coated.

Heat a cast-iron pan to medium-high - sear fennel on each side (both cut sides and curved sides) for 2 minutes. Fennel will still be crunchy, but softened and browned.

To serve, arrange fennel on plate, pour dressing over and top with parsley.