from The Observer, August 24, 2008

2 large, or 3 medium-sized, heads of fennel
3 TB. olive oil
fine sea salt and freshly ground black pepper
1 LB. beef tomatoes, or equivalent tasty tomatoes
1/2 LB. Miceli's Buffalo Mozzarella
1 TB. balsamic vinegar

Salmoriglio:

6 TB. fresh oregano or marjoram leaves
1 teas. flaky sea salt or ½ tsp fine sea salt

4 teas. lemon juice
4 TB. extra virgin olive oil
freshly ground black pepper
extra virgin olive oil (optional)
vegetable oil for brushing

Trim any stems off the top of the fennel bulb, retaining any feathery leaves to scatter over the finished salad. Discard any bruised leathery outer layers. Retain the root and hard heart of the fennel to hold your finished wedges together; if the root end has discolored, clean it up by taking off the thinnest of slices. Cut the fennel heads in half then slice each half into 3-4 mm thick wedges, each time cutting through the root and heart to keep the fan in one piece. Place the fennel in a bowl, drizzle over the olive oil and season well with salt and pepper.

Salmoriglio: Pound the oregano or marjoram in a pestle and mortar with the sea salt until dark in color and well broken down. Add the lemon juice and combine well. Slowly pour in the olive oil, stirring as you do so. Add a few twists of pepper and set aside for at least 30 minutes to let the flavor settle. Keeps well for several days in a lidded jar.

Grill: Pre-heat the grill to medium, or 'cook', temperature. Clean and lightly oil the rack. Place the fennel on the grill and cook slowly for up to 20 minutes, or until softened. If the fennel is picking up too much color, move it to a cooler area of the grill, or place on a piece of foil on the grill. If fennel is not cooked for long enough, it will be stringy and chewy.

To serve: Leave the fennel to cool. This salad is best served at room temperature. Slice the beef tomatoes and mozzarella into rounds. Season tomatoes with salt and pepper and drizzle with balsamic vinegar and olive oil if desired. Arrange the tomatoes, fennel and mozzarella on a serving plate and drizzle sparingly with salmoriglio.