Roasted Fennel Salad

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 fennel bulb, fronds reserved
  • Olive oil, for frying
  • Fleur de sel ( sea salt) and freshly ground black pepper
  • 1 organic orange
  • 1/2 small red onion
  • Handful small black olives
  • Handful toasted pine nuts
  • Zest and juice of 1 lemon
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Directions

Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.

Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.

Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on April 08, 2013

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    Delicious, simple and very elegant salad!

    people found this review Helpful.
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  • on February 08, 2013

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    Great recipe but what is the orange zest used for? Recipe says to zest orange but doesn't say what to do with it.

    people found this review Helpful.
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  • on December 08, 2012

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    This was so easy and perfect for entertaining. I served it with a fish and a meat dish.

    people found this review Helpful.
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