Categories: salads

Ingredients

• 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
• 1 small white onion, very thinly sliced into rounds
• 2 Tbsp. unseasoned rice vinegar
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• 1 Tbsp. toasted white and/or black sesame seeds

Directions

1. CHICKEN

2. Step 1

3. Pat chicken dry and season with salt. Set aside on a plate.

4. Step 2

5. Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.

6. Step 3

7. Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.

8. Step 4

9. While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.

10. Step 5

11. Transfer chicken to platter with lemons and let rest 5 minutes.

12. FENNEL SALAD AND ASSEMBLY

13. Step 6

14. While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with oil and season with a big pinch of salt. Toss once more.

15. Step 7

16. Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad

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