Tuesday, 24 July 2012

Fennel Gratin

Fennel Gratin

2 fennel bulbs, cored & quartered in wedges

1/2c grated pecorino romano/parmesan

1/2c seasoned bread crumbs

1/ tsp rosemary

1/2tsp black pepper

1/4cup mayonaise


balsamic vinegar

black sesame seeds

2lbs mixed greens for salad

Preheat oven to 375

With a brush spread mayonaise evenly on all sides of fennel pieces. In a pie plate stir together crumbs, cheese, rosemary, pepper and seeds.

Place each wedge into the crumbs and coat using a fork to lift and coat wedges. Place on a lightly greased baking sheet. Sparingly drizzle some evoo over top and bake for 1/2hr.

Toss salad with oil and vinegar and place 2 wedges ontop of salad.

This could be an entree or side vegetable dish.

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