Roasted fennel and orange salad

Published: Wednesday, Oct. 24, 2012 - 12:00 am | Page 6D

Serves 4

Recipe from "Kitchen on Fire! Mastering the Art of Cooking in 12 Weeks (or Less)" by Olivier Said and Chef MikeC.


3 medium-size fennel bulbs, cut into wedges

3 tablespoons olive oil

1 1/2 tablespoons minced fresh thyme or lemon thyme

Salt and pepper

2 small oranges, peeled and cut into segments

1/4 small red onion, sliced very thinly or julienned

1/2 cup honey-herb vinaigrette (recipe follows)

3 to 4 ounces goat or feta cheese, crumbled

1/4 cup minced fresh parsley


Preheat oven to 400 degrees.

Toss the fennel with the olive oil and thyme, along with some salt and pepper, to coat well. Place on parchment paper or a nonstick baking mat-lined sheet tray, and into the oven. Roast for 20 to 30 minutes, until tender and golden brown. Remove from the oven and let cool to room temperature.

Toss the fennel, oranges and onion with the honey-herb vinaigrette; adjust the seasoning with salt and pepper. Serve along with the cheese and garnish with parsley.

Honey-herb vinaigrette

Makes about 1 1/2 cups


1/4 cup pomegranate or champagne vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons minced fresh chives

1 tablespoon minced fresh parsley


3/4 cup vegetable oil or nut oil of choice



Whisk together the vinegar, mustard, honey and herbs, along with some salt, until well blended. Whisk in the oil (pouring in a steady stream) until fully emulsified; adjust the seasoning with salt and pepper.

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