Grilled Fennel Ajo Blanco Recipe - Los Angeles Times

Name: Grilled Fennel Ajo Blanco Recipe - Los Angeles Times
Ingredients: 2 small fennel bulbs, with stalks and fronds (1 1/4 pounds), trimmed and cut into 8 wedges each (reserve fronds); 1 small bunch green grapes, attached to their stems; 1/2 cup everyday olive oil, plus more; Kosher salt; freshly ground black pepper; 2 cups chilled filtered water; 1 cup whole roasted unsalted almonds; 1/4 cup red wine vinegar, plus more; 6 almond-size garlic cloves, peeled; Flaky sea salt

www.latimes.com

The anise flavor of grilled fennel works to balance the creamy, garlicky soup and play up the sweetness of the grape garnish in this quick vegan recipe.

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Ingredients

2 small fennel bulbs, with stalks and fronds (1 1/4 pounds), trimmed and cut into 8 wedges each (reserve fronds)
1 small bunch green grapes, attached to their stems
1/2 cup everyday olive oil, plus more
Kosher salt
freshly ground black pepper
2 cups chilled filtered water
1 cup whole roasted unsalted almonds
1/4 cup red wine vinegar, plus more
6 almond-size garlic cloves, peeled
Flaky sea salt