I really hate raw fennel. But ROASTED fennel is one of my favorite vegetables EVER! I roast it, and then freeze it, so that I have it available year-round, and this is one of my favorite ways to serve it.
Roasted Fennel, Garlic, and Lemon Salad Dressing/Dip
- 2 cups roasted fennel*
- 1 head roasted garlic**
- 1/4 c. fresh lemon juice
- 1 t. salt
- 1/2 c. EVOO
Puree the roasted fennel, garlic, lemon juice and salt in a food processor until smooth.
Add the EVOO and pulse to combine.
We use this as a dip (it's GREAT with carrots), and as a salad dressing over arugula. In the photo above, I added some roasted fennel and thinly sliced radishes to the salad.
*To roast fennel, slice it 1/2" thick, including the core but not the stalks or fronds, drizzle with a little EVOO, and roast at 350F for 20-30 minutes. Stir halfway through and reverse the pan to insure even cooking.
**To roast garlic, cut the top 1/2" off the head and drizzle with EVOO. Wrap the head in parchment, and then wrap in foil (the parchment prevents the foil from touching the food), and roast at 350F until soft. This may take 20-60 minutes depending on the size of the head. check it periodically and when you can squeeze it and it gives easily, it's done. Cool, then remove wrapping.
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