If you think you don’t like fennel, it is because you have never roasted it first. High heat tames the sharp anise flavour completely. Roast the shallots at the same time and they lose their sting too. What you get is light, slightly sweet, fresh and loved by everyone. Add roasted hazelnuts for a nutty finish and a blended herb and red wine vinegar dressing — this is the salad that converts fennel sceptics.
This is the salad that goes with the Roasted Turkey Legs posted earlier this week. Together they are a perfect spring meal.
Full recipe right below — completely free. 👇
🌿 ROASTED FENNEL SALAD
INGREDIENTS (serves 4):
FOR THE DRESSING:
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp dried thyme
• ½ tsp herbes de Provence or taragon
• ¼ tsp nutmeg
• ½ tsp salt
FOR THE SALAD:
• 2 small fennels, sliced then cut into thirds
• 4–5 small shallots, finely sliced
• 1.5 tbsp olive oil
• ½ tsp salt + ½ tsp black pepper
• 2 romaine lettuces, roughly chopped
• ¼ cup roasted hazelnuts, roughly chopped (⅛ to ¼ inch pieces)
INSTRUCTIONS:
1. Slice the fennels and cut each slice into thirds. Finely slice the shallots. Place both in a bowl, add salt, pepper and 1.5 tbsp olive oil. Mix well.
2. Spread onto a baking dish and roast at 425°F for 20–25 minutes until softened and lightly coloured. Remove and let cool completely.
3. Blend the dressing ingredients together in a small processor until smooth.
4. Wash and roughly chop the romaine lettuce. Roughly chop the hazelnuts.
5. In a large bowl, combine the cooled roasted fennel and shallots with the romaine, hazelnuts and dressing. Toss well and serve cold.
⭐ Perfect with the Roasted Turkey Legs recipe — find it on frenchcookinginamerica.com
Full recipe + tips → https://frenchcookinginamerica.com
🦃 Roasted Turkey Legs — the perfect pairing: https://youtube.com/shorts/sBc7dJpcNIU?feature=share
🥗 Vegetarian Recipes: https://www.youtube.com/watch?v=FfAsUtVmfW4&list=PLB-ixTbPQHZL3Xxacz7knKVcc–J9DecQ
🌐 Full Recipe: frenchcookinginamerica.com
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