Holiday Side Dish ~

I’ve made no secret of my fondness for fennel. It  

goes back to my childhood. After mowing our grandmother Nettie’s

lawn, on those hot summer days…she would make this refreshing

iced coffee drink with a splash of anisette,  a licorice flavored liqueur.

I was 11.

This side dish is an adaptation of the classic, raw

fennel & orange salad, I love to make come summer.

A few fennel bulbs, cored & sliced…

The zest and juice of a half and orange and the sections

from the remaining half. Some good olive oil

drizzled on, chopped fresh thyme & slivered

fresh sage, salt & pepper. Roast at 375 degrees

until it is tender and begins to caramelize…40 minutes or so.

 Give it another squeeze of orange juice, a drizzle of

olive oil and a sprinkling of freshly grated

Parmigiano Reggiano and serve,