INGREDIENTS
1 tbsp. lemon zest
1/4 c. lemon juice
4 tbsp. olive oil, divided
1 small bulb fennel, cored and thinly sliced
1 (8-ounce) package mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 lb. Broccolini, stems trimmed and large pieces halved lengthwise
Red pepper flakes and flaked salt, for serving
DIRECTIONS
- Heat grill to medium-high heat. Combine lemon juice and 2 tablespoons oil in a bowl. Add fennel and mushrooms and toss to combine. Season with salt and pepper. Let sit, tossing occasionally, at least 10 minutes and up to 1 hour.
- Toss Broccolini with 1 tablespoon oil. Season with salt and pepper. Grill, turning occasionally, until charred and just tender, 4 to 5 minutes. Add to fennel mixture and toss to combine.
- Drizzle salad with remaining tablespoon oil and sprinkle with lemon zest, red pepper, and flaked salt before serving.
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CL::JG
