Roasted Fennel And Blood Orange Salad
2 medium bulbs fennel, cored and thinly sliced
1 tbsp (15 ml) extra virgin olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper, plus more as needed
3 medium blood oranges, peeled and thinly sliced
Flaky sea salt, as needed
1 tbsp (4 g) finely chopped fennel fronds
Zest of 1⁄2 navel orange
Juice of 1 navel orange
Juice of 1 lemon
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) honey
1⁄2 tsp Dijon mustard
1⁄4 tsp salt, plus more as needed
Pinch of black pepper
1⁄4 cup (60 ml) extra virgin olive oil
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019. Photo credit: Molly Krebs Author’s Instagram: @spicesinmydna Publisher: @pagestreetpublishing
To make the salad, preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper. Place the fennel on the baking sheet and add the oil, salt, and black pepper, tossing to coat the fennel. Bake for 20 minutes, or until the fennel is golden on the edges.
While the fennel is roasting, make the dressing. In a medium bowl, whisk together the fennel fronds, orange zest, orange juice, lemon juice, vinegar, honey, mustard, salt, black pepper, and oil until combined. Season to taste with additional salt, if desired.
Arrange the blood orange slices on a plate and sprinkle the slices of roasted fennel around them. Drizzle the salad with the desired amount of dressing and sprinkle with flaky sea salt and additional black pepper.
If blood oranges aren’t in season, this salad is still amazing with navel oranges, Cara Cara oranges, tangerines, or whatever citrus you can find.