#roastedfennel

This salad is very refreshing. The roasted fennel, peppery arugula, tangy balsamic vinegar, and nutty Parmesan cheese all go well together. This salad is great as a side dish or a light lunch, and its bright colors and strong flavors are sure to impress.

Ingredients: 2 bulbs fennel, thinly sliced. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste. 2 cups arugula. 1/4 cup shaved Parmesan cheese. 2 tbsp chopped fresh parsley. 1/4 cup toasted pine nuts.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the sliced fennel with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Spread the fennel slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and caramelized, stirring halfway through. Remove the roasted fennel from the oven and let it cool slightly. In a serving bowl, combine the roasted fennel with arugula, shaved Parmesan cheese, chopped parsley, and toasted pine nuts. Toss the salad gently to combine all the ingredients. Serve immediately as a delicious side dish or light lunch option.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Roasted Fennel and Satsuma Orange Salad is a delightful combination of roasted fennel, sweet Satsuma oranges, crunchy almonds, and creamy goat cheese. The tangy balsamic-honey dressing ties all the flavors together, making it a perfect salad for any occasion.

Ingredients: 2 medium-sized fennel bulbs. 4 Satsuma oranges. 1/4 cup olive oil. Salt and black pepper to taste. 1/4 cup sliced almonds, toasted. 4 cups mixed greens e.g., arugula, spinach. 1/4 cup crumbled goat cheese. 2 tablespoons honey. 2 tablespoons balsamic vinegar.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut the fennel bulbs into thin slices and remove the fronds. Sprinkle 2 tablespoons of olive oil over the sliced fennel on a baking sheet. Season with salt and black pepper. Toss to cover. For 20 to 25 minutes, or until soft and slightly caramelized, roast the fennel in an oven that has already been heated. Wait for it to cool down. Peel and cut the Satsuma oranges into segments. Put the juicy segments in a bowl while the fennel roasts. Put away. To make the dressing, mix the last 2 tablespoons of olive oil, honey, and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. To make a salad, put together roasted fennel, Satsuma orange segments, toasted almond slices, and mixed greens in a large bowl. Spread the dressing out on the salad and gently toss it to cover everything. Chopped goat cheese should be put on top of the salad. Serve right away as a tasty and refreshing salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Pour réaliser des fenouils bien caramélisés, il faut:

Ingrédients:

• 1 Fenouil

• 1 c.s. D’huile d’olive ou de beurre

• Sel & Poivre

• 1 c.s. Miel

Préparation:

1. Blanchir le fenouil entier dans de l’eau bouillante pendant 20 minutes environ

(jusqu’à ce que le couteau passe à travers la partie centrale facilement).

2. Égoutter et laisser refroidir le fenouil. Le couper en 6 morceaux en longueur (faire des quarts plus ou moins grands selon la taille de votre fenouil).

3. Faire chauffer 1 c.s. d’huile d’olive (ou de beurre) dans une poêle, y ajouter les quarts de fenouil.

4. Colorer lentement les deux côtés, 3 minutes de chaque côté environ. Saler, poivrer et ajouter 1 c.s. de miel environ.