Wednesday, February 18

Simple Mixed Greens with Roasted Fennel & Lemon Dressing

An easy and elegant green salad with lots of roasted and caramelized fennel

Mixed Greens Roasted Fennel Salad

I was in Seattle the other weekend to go shopping with my best friend for her wedding dress. In between our appointments, we stopped by Purple Cafe & Wine Bar for some much needed sustenance (most importantly: white wine). Everything we ordered was delicious, but it was the simple green side salad that made a lasting impression. It seemed basic enough - mixed greens, grape tomatoes, vinaigrette... and something else I couldn't identify right away. It was roasted fennel, sliced thin and caramelized until brown and a little crispy at the edges. The fennel added sweetness and texture and completely perked up an average bowl of mixed greens. I've been adding it to my simple salads at home ever since and it's a total game changer. This recipe keeps it simple, but there are endless variations and additions you could try. I've made it with heartier greens like kale, added in fried capers, and tried different types of dressing. As long as you add in the roasted fennel, you really can't go wrong.

More Salad Recipes:
- Mixed Green & Fennel Salad with Fried Capers & Anchovy Dressing
- Green Salad with Grapefruit, Fennel, & Avocado
- Winter Caesar Salad

Green Salad with Roasted Fennel & Lemon Dressing:
- 4 c. mixed greens
- 1 head radicchio, core removed and thinly sliced
- 2 fennel bulbs, core removed and thinly sliced into half moons
- 1/4 c. plus 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1/2 tbsp. dijon mustard
- kosher salt
- ground black pepper
- parmesan cheese, for serving

  • Preheat the oven to 400F.
  • Toss the sliced fennel with 2 tbsp. olive oil and a pinch of salt and pepper and arrange in a single layer on a large baking sheet.
  • Roast the fennel for 20 minutes, stirring once with a spatula, until caramelized. Let cool to room temperature.
  • Meanwhile, whisk together the mustard and lemon juice with a pinch of salt and pepper in a small bowl.
  • Slowly whisk in the olive oil until emulsified.
  • Place the mixed greens and radicchio in a large bowl with the fennel and toss with the dressing.
  • Grate some parmesan over the top and serve.

Serves four (side dish)