The Perfect Fennel Salad
Prep Time:
10 - 15 minutes
Prep Notes:
Dressing can be made ahead of time. I also like to prep veggies earlier in the day to save time.
Cooking Time:
20 - 30 minutes
Yields:
Lots of salad. Plenty for seconds and thirds.
Ingredients:
2 heads of fennel, sliced into 1/4 inch pieces
3 large shallots, peeled and sliced in half
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1 small head of chicory, washed and torn into bite sized pieces (or the salad green of your choice)
3/4 cup hazelnuts, roasted* and coarsely chopped
3/4 cup dried cranberries (unsweetened if possible)
1/4 cup plus two tablespoons olive oil
1/4 white wine or champagne vinegar
2 tablespoons pure maple syrup (the real deal, non of that pancake syrup substitute stuff)
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
pinch of nutmeg
pinch of sea salt
Prep Time:
10 - 15 minutes
Prep Notes:
Dressing can be made ahead of time. I also like to prep veggies earlier in the day to save time.
Cooking Time:
20 - 30 minutes
Yields:
Lots of salad. Plenty for seconds and thirds.
Ingredients:
2 heads of fennel, sliced into 1/4 inch pieces
3 large shallots, peeled and sliced in half
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1 small head of chicory, washed and torn into bite sized pieces (or the salad green of your choice)
3/4 cup hazelnuts, roasted* and coarsely chopped
3/4 cup dried cranberries (unsweetened if possible)
1/4 cup plus two tablespoons olive oil
1/4 white wine or champagne vinegar
2 tablespoons pure maple syrup (the real deal, non of that pancake syrup substitute stuff)
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
pinch of nutmeg
pinch of sea salt
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Directions:
Preheat oven to 375 degrees Fahrenheit. Place sliced fennel on a large baking sheet, rub with olive oil, a pinch of salt, and black pepper. Rub the shallots with a little oil and place on the corners of the baking sheet. Bake for 20 - 25 minutes until the edges of the fennel are browned and the shallots is starting to carmelize. Remove from the oven and set aside to cool.
For the dressing, combine the roasted shallots, olive oil, vinegar, maple syrup, herbs, and spices in a blender or food processor. Blend until creamy and chill in a covered container until ready to use.
Combine lettuce with cranberries, fennel, and hazelnuts in a large bowl. Drizzle with dressing and fresh ground pepper. Toss well until everything is evenly coated and combined.
Serve and enjoy.
Preheat oven to 375 degrees Fahrenheit. Place sliced fennel on a large baking sheet, rub with olive oil, a pinch of salt, and black pepper. Rub the shallots with a little oil and place on the corners of the baking sheet. Bake for 20 - 25 minutes until the edges of the fennel are browned and the shallots is starting to carmelize. Remove from the oven and set aside to cool.
For the dressing, combine the roasted shallots, olive oil, vinegar, maple syrup, herbs, and spices in a blender or food processor. Blend until creamy and chill in a covered container until ready to use.
Combine lettuce with cranberries, fennel, and hazelnuts in a large bowl. Drizzle with dressing and fresh ground pepper. Toss well until everything is evenly coated and combined.
Serve and enjoy.
Notes:
How to roast hazelnuts: Preheat the oven to 300 degrees Fahrenheit. Place hazelnuts on a baking sheet and roast for 8-10 minutes, until skins are peeling, nuts smell and appear toasted. Be careful not to burn them. Remove from oven and carefully place in the center of a rough kitchen towel. Twist the ends of the towel tightly around the nuts to form a sack. Agitate the sack vigorously to remove the skins. Some skin may still stick, this is ok. Pick the hazelnuts out from the skins and set aside in a bowl to cool. The quickest way to clean the towel is to shake it outside. The flavor of hazelnuts is well worth this extra step!
Walnuts are a good substitute. But spoil yourself and go big with the hazelnuts.
Credit:
Veganomicon The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romano
How to roast hazelnuts: Preheat the oven to 300 degrees Fahrenheit. Place hazelnuts on a baking sheet and roast for 8-10 minutes, until skins are peeling, nuts smell and appear toasted. Be careful not to burn them. Remove from oven and carefully place in the center of a rough kitchen towel. Twist the ends of the towel tightly around the nuts to form a sack. Agitate the sack vigorously to remove the skins. Some skin may still stick, this is ok. Pick the hazelnuts out from the skins and set aside in a bowl to cool. The quickest way to clean the towel is to shake it outside. The flavor of hazelnuts is well worth this extra step!
Walnuts are a good substitute. But spoil yourself and go big with the hazelnuts.
Credit:
Veganomicon The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romano
