Grilled Corn, Fennel, and Orange Salad
 
 
An impressively simple salad with big flavors, thanks to the special aroma of grilled fennel tossed with BBQ staple corn and the smoky citrus tang of charred oranges.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 ears corn on the cob, husks and silk removed
  • 2 bulbs fennel
  • 1 orange
  • Olive oil
  • Salt and pepper
  • ¼ cup cilantro, chopped
  • Dressing:
  • Juice of 1 orange
  • Zest of ½ orange
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
Instructions
  1. To make the dressing, whisk together orange juice, orange zest, Dijon mustard and extra virgin olive oil in a small bowl. Add salt and pepper to taste. Set aside.
  2. Brush the corn with olive oil and season with salt and pepper. Place the corn over a medium-hot grill and cook until it is slightly charred, turning occasionally, about 15 minutes.
  3. Slice fennel lengthwise, with the core attached, into ½-inch thick slices. Brush it with olive oil and season with salt and pepper. Place the fennel over a medium-hot grill and cook until it is slightly softened and charred, about 5 to 6 minutes on each side.
  4. Slice the stem ends off the orange and then slice them crosswise into ½-inch thick slices. Place the orange slices over a medium-hot grill and cook until they develop light grill marks, about 2 to 3 minutes. Carefully flip the orange slices and let the other side cook for another 1 to 2 minutes.
  5. Remove the corn, fennel, and orange slices from the grill. Slice the corn off the cob. Cut the fennel into smaller slices lengthwise, and discard the core if you want it to be less chewy. Cut around the orange slices to remove the rind; it's okay to leave some on for flavor.
  6. In a large bowl, toss together corn, fennel, and orange with the dressing. Season with salt and pepper and top with chopped cilantro to serve. Enjoy!
Recipe by at https://www.ideahacks.com/grilled-corn-fennel-orange-salad/