Name: Roasted Fennel Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 fennel bulb, fronds reserved; Olive oil, for frying; Fleur de sel (sea salt) and freshly ground black pepper; 1 organic orange; 1/2 small red onion; Handful small black olives; Handful toasted pine nuts; Zest and juice of 1 lemon

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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1 fennel bulb, fronds reserved

Olive oil, for frying

Fleur de sel (sea salt) and freshly ground black pepper

1 organic orange

1/2 small red onion

Handful small black olives

Handful toasted pine nuts

Zest and juice of 1 lemon

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.

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