Roasted Fennel with Italian Vinaigrette
One of my favorite salad recipes brings crisp romaine, plump tomatoes, sliced red onion, and roasted fennel, tossed together in a homemade vinaigrette dressing. It’s always a hit with family and friends because it’s a fun departure from the traditional salads because of the roasted fennel.
The vinaigrette is easily made when you use a food processor – it comes together in minutes! The roasted fennel is tossed in some olive oil or canola oil and roasted in the oven until it’s nicely caramelized. It’s a great way to add fennel to your recipe rotation. Once you start adding it to your salads, you’ll be hooked! It’s delicious in the salad as well as on it’s own as a side dish with freshly grated parmesan cheese.
Italian Vinaigrette
- 1/4 cup red wine vinegar
- 4 garlic cloves
- 3 teaspoons Dijon mustard
- 2 tablespoons fresh oregano
- 2 tablespoons fresh basil
- 3/4 cup extra-virgin olive oil
Method
- Combine the vinegar, garlic, mustard, and oregano in the bowl of a food processor . Add the olive oil in a slow, steady stream while the processor is running, until all the oil is incorporated. Season and refrigerate in an airtight container until ready to use or up to 1 week.
- For the salad, wash and dry lettuce. Tear into bite sized pieces. Garnish the salad with slices of thinly sliced red onion, roasted fennel (recipe follows), and halved grape tomatoes.
Roasted Fennel
- 2 large fennel bulbs
- 1/4 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan shavings, as needed
Method
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, using a mandolin, cutting right through the core.
- Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown.
- Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
