Roasted Carrot and Fennel Salad

This salad is another winner from Dining In. It's an interesting play on textures and flavors. You slice up carrots and fennel, roast half of them, leave the other half raw, and then toss it all together in a casual lemony dressing. The little details like roasted scallions, feta, and fresh herbs are what makes this brilliant. It tasted even better the next day.

If you're nervous about cooking with fennel like I was, rest assured that the licorice-y flavor here is mild. It's even milder if you eat it the next day. One thing I could not allow in my salad however was cilantro. I'm sorry, but cilantro is a deal-breaker. Since we had a bunch of fresh mint to use, I used that instead, and I thought it perfect.

Roasted Carrot and Fennel Salad
(Adapted from Dining in by Alison Roman)

  • 1 large fennel bulb, halved lengthwise
  • 1 bunch small carrots
  • 1 bunch scallions, halved crosswise
  • 5 tbsp olive oil
  • Kosher salt and black pepper
  • 2 tbsp freshly squeezed lemon juice
  • 10-15 mint leaves, torn roughly
  • 3 oz feta cheese, sliced into 1/4" slabs

  1. Preheat the oven to 425 degrees F. 
  2. Slice half of the fennel into 1/2-inch thick slices and place them on a baking sheet (lined with foil if you wish). Thinly slice the rest of the fennel lengthwise and set aside. 
  3. Trim the tops off your carrots. Scrub them but leave the peels on. Place half of them on the baking sheet with the fennel. Thinly slice the rest of the carrots lengthwise and set aside. 
  4. Add half the scallions to the baking sheet with the carrot and fennel and toss with 3 tbsp olive oil. Season with salt and pepper. Roast, tossing occasionally, until the carrots and fennel are browned and the scallions begin to char, 20-25 minutes. (Check on them periodically. I had to remove the scallions early since they were cooking faster than the carrots and fennel.) Remove from the oven and let cool to room temperature. 
  5. Add the raw sliced fennel and carrots to a large bowl. Thinly slice the remaining scallions on a diagonal bias and add to the bowl. 
  6. When the roasted vegetables are at room temp, add to the bowl of raw vegetables. Toss with the lemon juice, mint, 2 tbsp olive oil, and feta (Alison Roman adds chopped pistachios as well but I didn't have these). Serve. 

No comments