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Fennel Is The Main Character In This Hearty Winter Salad

Fennel Is The Main Character In This Hearty Winter Salad

Fennel season is usually late winter through early spring and every part—from the delicate greens to the bulb, can be utilized for its signature anise flavor. This recipe from Chef Andy Zambrano uses every part of the plant and gives fennel the main character treatment it deserves.

 
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Roasted Fennel Salad

Servings: 2

Keywords: Vegetarian, Vegan

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 fennel bulb
  • half a red onion
  • 1 tablespoon olive oil
  • 1 cup quinoa
  • 1 bunch cilantro
  • 2 garlic cloves, minced
  • 2 sprigs dill
  • 1 lime
  • ½ teaspoon kosher salt

Instructions

  1. In a medium pot, bring a quart of water to boil. Add in the quinoa and turn the heat down to medium. Cook for about 5 minutes or until the germ has lost its white center. Drain and set aside.
  2. While the quinoa cooks, slice the red onion julienne and cut the fennel bulb into wedges. Be sure to trim and discard the stems, roots and tough outer layers.
  3. In a large skillet over medium-low, heat the olive oil and fry the garlic until golden brown, which should take about 4 minutes.
  4. Add your sliced onion to the pan and cook until translucent. Turn the heat up to medium and add your fennel and salt. Continue cooking until both vegetables have browned significantly. This should take approximately 5 minutes, then deglaze the pan with the lime juice.
  5. Plate the quinoa and spread the fennel mix on top. Dress with cilantro and dill and enjoy!
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