I didn’t always love fennel. Truth be told, the first time I tried it raw, I found it too aromatic for my taste. And the first time I tried it roasted, I failed to cook it well and it turned out mush. Oops.
My friend Kat introduced me to proper fennel recently and I now LOVE it. Cooked right, it is a divine delicacy.
This salad is beautiful on it’s own, or with a side of sourdough toast or on a bed of herbed quinoa. The fennel will be oh so soft and chewy, yet still a little firm, while the apricots will develop a subtle caramelized flavor. With the fresh, slightly bitter micro greens and the crunchy pecans, it’s all a match made in taste bud heaven.
Roasted fennel salad with roasted apricots and pecans
- juice of 1 lemon
- 2 TBSP olive oil
- 1 fennel, thinly sliced
- 5 apricots, halved
- 1 T olive oil
- 1 tsp mustard (I used chestnut mustard but English mustard will work well)
- 1 tsp maple
- freshly cracked black pepper, to taste (I used a generous amount)
- 1/4 quarter of an avocado, chopped
- 2 handfuls of micro greens (I used red vein sorrel as I found some at the markets, but anything will work – baby spinach is great or rocket)
- 1 small handful toasted pecans
- Preheat the oven to 180C.
- Toss the sliced fennel and halved apricots in the 2 TBSP of olive oil and lemon juice and spread onto a baking tray lined with baking paper. Bake for 22 minutes.
- Add 1 TBSP olive oil, mustard, maple, pepper and avocado to a large bowl.
- When the fennel and apricots are cooked, add them to the bowl as well with 1 handful of the micro greens and toss to coat everything in the dressing.
- Arrange on a serving platter, top with the rest of the micro greens and the pecans and serve warm.