I love the sweet taste that results when you roast fennel. It still retains its base, licorice-taste, but it becomes a bit more subtle than when you eat raw fennel. Thinly sliced, roasted fennel is a lovely base for this unique side salad. Roast fennel tossed with sweet slices of navel orange, buttery pine nuts and a mixture of briny black and green olives; finished off with a sprinkling of fresh parsley for that extra pop of color, my Warm Fennel Salad with Olives, Pine Nuts & Oranges is a side dish not to passed up.
(To view this recipe, click on the blue title of the blog post above*)
Warm Fennel Salad with Olives, Pine Nuts & Oranges
Ingredients:
- 2 fennel bulbs, stalks removed, thinly sliced
- Extra virgin olive oil
- Salt & Pepper
- 1/2 cup mixed sliced black and green olives
- 1/4 pine nuts
- 1 large navel orange, peeled and thinly sliced
- Sprinkling of fresh parsley
Directions:
- Preheat the oven to 375 degrees. Place the sliced fennel on a parchment-lined baking sheet and drizzle with olive oil; season with a pinch of salt and pepper.
- Roast the fennel for 25 minutes or until it begins to caramelize. Toss the roast fennel together with a pinch more salt and pepper, the olives, the pine nuts, the orange slices, and the fresh parsley. Adjust the seasonings if necessary.
Tagged: fennel, fennel salad, green olives, Kalamata olives, oranges, parsley, pine nuts, roasted fennel, Salad, vegetarian, warm salad
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