Recipe: Roasted Orange-Fennel Salad
Epic Christmas Eve dinner 2013, continued:
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
balsamic vinegar (your favorite)
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?