Grilled Baby Fennel with Lemon and Pecorino

Course Appetizers

Ingredients in this Recipe

1 medium sized lemon, zested and juiced
1/4 cup pecorino cheese, shredded
10 12 baby fennel bulbs (if using regular sized fennel, use 2 4)
2 3 tablespoons freshly squeezed lemon juice, divided
kosher salt and freshly grated black pepper
olive oil
red pepper flakes, to taste (optional)

Recipe Preparation

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