Grilled Radish and Fennel Salad

Ingredients

• 1 large fennel bulb
• 10 medium-size Easter egg radishes, trimmed and halved
• 6 Tbsp. unsalted butter, melted, divided
• ¾ tsp. kosher salt, divided
• ¾ tsp. black pepper, divided
• 1 large garlic clove, grated (½ tsp.)
• 8 (½-inch-thick) baguette slices
• 4 oz. goat cheese, softened
• 1 Tbsp. chopped fresh dill
• 12 butter lettuce leaves (from 1 head)
• 3 Tbsp. extra-virgin olive oil
• 1 tsp. grated Meyer or regular lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 1 tsp. Dijon mustard

Instructions

1. 1Heat your grill to medium-high, between 400°F and 450°F. Trim the stalks off the fennel bulb and peel away any brown spots on the outer layer.
2. 2Place the fennel bulb upright on a cutting board and slice it straight down into 8 even pieces, then transfer them to a medium bowl.
3. 3Toss the halved radishes into the bowl with the fennel. Pour in 3 tablespoons of the melted butter, add a half teaspoon of salt, and sprinkle in a quarter teaspoon of black pepper, tossing everything gently to coat.
4. 4Arrange the buttered fennel and radishes directly on the grill grates. Close the lid and cook for 4 to 5 minutes per side until the vegetables are tender-crisp with clear grill marks, then remove them and set aside.
5. 5Mix the grated garlic with the remaining 3 tablespoons of melted butter in a small bowl. Brush this garlic butter evenly over both sides of the baguette slices.
6. 6Place the bread on the grill and cook uncovered for 1 to 2 minutes until the bottoms have distinct grill marks. Take the bread off the heat and flip the slices so the grilled side faces up.
7. 7Combine the softened goat cheese, chopped fresh dill, and the remaining half teaspoon of black pepper in a small bowl. Spread this mixture evenly over the grilled sides of the bread.
8. 8Put the toasts back on the grill with the cheese side facing up. Close the lid and cook for another 1 to 2 minutes until the bottoms are toasted and the goat cheese is warm and soft, then remove them from the heat.
9. 9Lay the butter lettuce leaves across a large serving platter. Scatter the grilled fennel and radishes over the greens.
10. 10Whisk the olive oil, lemon zest, lemon juice, Dijon mustard, and the final quarter teaspoon of salt together in a small bowl. Drizzle the dressing over the salad and serve immediately with the warm goat cheese toasts.

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