Recipe: Roasted Orange-Fennel Salad

Epic Christmas Eve dinner 2013,  continued:

Sicilian Roasted Salad

Sicilian Roasted Salad

Our menu was coming along swimmingly, but there was a marked absence of greens. I said something about how elegant whole romaine leaves can be as a salad; my sister Peggi said something about once having a broiled salad with oranges; my sister Lisa said something about “stop talking, start cooking!” and we were off and running.

What I ended up with was a sexy combination of oranges (with peel), thinly sliced fennel bulb, and red onion, roasted until they were gooey. Served over the cold romaine leaves, with a hefty drizzle of EVOO and a cherry balsamic, it was a salad worthy of the occasion.


2 navel oranges, scrubbed, thinly sliced (peel on)
1 fennel bulb, thinly sliced
1 red onion, thinly sliced
olive oil
balsamic vinegar (your favorite)
sea salt
Romaine leaves, washed, whole


Place the orange, fennel and onion on a baking sheet. Drizzle liberally with olive oil, a little balsamic, and a pinch of sea salt; toss to coat.
Roast at 450 degrees until very soft and “gooey”.
Fan out the romaine leaves on a large flat platter.
Right before serving, spread out the roasted mixture over the lettuce. Drizzle with additional olive oil and balsamic.

Looking back over the photo and the recipe, I think that a few toasted almonds would not have been out of place, nor a pinch of red pepper flakes, sprinkled over the dish at the last moment before serving.
Let me know if you try this variation?


Posted on January 3, 2014, in Recipes, Side dish and tagged , , , , , . Bookmark the permalink. Leave a comment.

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