Roasted Fennel Salad Recipe

The Roasted Fennel Salad with Lemon Tahini Dressing is a delicious and flavorful fresh salad that combines the sweetness of roasted fennel with the tanginess of lemon and the nuttiness of tahini. This dish is perfect as a light and healthy lunch or as a side dish to accompany your main course. The combination of flavors and textures makes it a truly enjoyable meal that is sure to impress.

The natural sweetness of roasted fennel bulbs and red onion add subtle depth to this beautiful and delicious salad, while the addition of preserved lemon rind adds an unexpected pop of flavor to the dressing. For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.

Fennel Origin & Nutrition Facts

Fennel is a vegetable that is commonly used in cooking, particularly in Mediterranean and Italian cuisine. It has a bulbous base and delicate fronds that resemble dill, and it has a sweet flavor with slight licorice notes.

The bulb of the fennel can be sliced or diced and added to salads, or it can be roasted or braised to bring out its sweetness. The fronds can be used as a garnish or added to dishes for flavor. Also, fennel is often paired with seafood, as the anise flavor complements the taste of fish, and it is also a common ingredient in soups and stews.

In addition to its culinary uses, fennel has a long history of medicinal uses and is believed to have digestive and anti-inflammatory properties. It is available year-round in most grocery stores, and it can be found either fresh or dried.

More about Tahini Dressing

Tahini dressing is a creamy sauce or dressing that is made using tahini as a base ingredient. Tahini is a paste made from ground sesame seeds, and it has a nutty and slightly bitter flavor. When combined with other ingredients, such as lemon juice, garlic, and olive oil, it makes a delicious and versatile dressing that can be used in a variety of dishes.

Lemon Tahini Dressing is a tangy and creamy dressing made from a combination of tahini, lemon juice, and other seasonings. The tahini provides a nutty flavor and creaminess to the dressing, while the lemon juice adds a bright and acidic taste. The dressing is typically made by whisking together tahini, lemon juice, garlic, water, salt, and pepper until smooth.

Furthermore, Lemon Tahini Dressing is a versatile condiment that can be used in a variety of dishes. It is commonly used as a dressing for salads, as a sauce for roasted or grilled vegetables, or as a dip for pita bread or vegetables. The bright flavor of the lemon and the nutty flavor of the tahini complement many different types of cuisine, and the dressing can be easily adjusted to suit your taste preferences by adding more or less lemon juice, garlic, or other seasonings.

Also, it is a healthy alternative to traditional cream-based dressings, as it is made with wholesome ingredients and is free from preservatives and artificial flavors. In addition to that, It is a vegan and gluten-free option, making it suitable for a variety of dietary restrictions.

Overall, Lemon Tahini Dressing is a delicious and easy-to-make dressing that is a great way to add flavor and nutrition to your meals.

This article contains affiliate links.

Ingredients:

Lemon-Tahini Salad Dressing Ingredients:

• 3 tablespoons tahini
• 3 tablespoons hot water
• 3 tablespoons fresh lemon juice
• 1 tablespoon preserved lemon rind, rinsed and chopped
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, peeled
• ¼ teaspoon ground cumin
• Dash cayenne pepper
• Sea salt and black pepper, to taste

Salad Ingredients:

• 1 large fennel bulb
• 1 large red onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and black pepper, to taste
• 3 tablespoons fresh thyme leaves
• 2 cups arugula, washed and patted dry
• 2 cups baby spinach, washed and patted dry
• 3 medium ripe figs, cut half, then sliced

Equipment

• Parchment paper
• Baking tray
• Spatula
• Blender / Food processor
• Cutting board and sharp knife
• Large bowl
• Small bowl or medium bowl

Instructions

1. Prepare dressing by combining ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula to ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set aside.
2. Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
3. Remove the fennel stalks and bottom from the fennel bulb, then slice fennel into ½” thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for garnish, if desired. Set aside.
4. Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into bowl with fennel slices.
5. Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
6. Transfer vegetables to prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove from oven and set aside.
7. Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with reserved fennel fronds, if desired.
8. To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!

You May Also Like 

• Keto Shrimp Avocado Salad
• Grilled Balsamic Marinated Steak Salad

Bragging Rights

We would love to see what you did with this recipe!

Comment below or share your photo @flavorportal / #flavorportal