Recipe courtesy of Laura Calder
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter. 

Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad. 

Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Roasted Artichoke Salad

Recipe courtesy of Ina Garten

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Rigatoni with Sausage & Fennel

Recipe courtesy of Ina Garten

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Roasted Asparagus

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories