Fennel becomes a completely different vegetable after a trip though the oven - it loses its classic licorice bite and becomes tender, nutty, and just a bit sweet. Tossed with apples and radicchio, this roasted fennel salad is a cool weather recipe you'll turn to again and again. It's bright and deeply flavorful, but also satisfying and nutritious.
1fennel bulbsliced into 1/2" wedges, fronds reserved
1tbspavocado or olive oil
1crispy applecored and thinly sliced
1/2headradicchiocored and thinly sliced
1lemonzested and juiced
cracked black pepperto taste
sea saltto taste
1/4cshaved parmesan or pecorino cheeseoptional
Preheat the oven to 400.
Slice the stalks from the fennel bulb, reserving the fronds for the salad. Peel the outer layer with a vegetable peeler, then cut in half lengthwise. Remove the core, then slice into long, thin wedges lengthwise.
Toss the fennel with 1 tbsp oil and spread onto a baking sheet. Roast until the fennel is cooked through and browning around the edges, flipping once halfway through, 25-30 minutes.
While the fennel is roasting, prepare the remaining ingredients. Core and thinly slice the apples (a mandoline is useful here) and the radicchio, then transfer to a salad bowl. Roughly chop the fennel fronds and parsley, and add those to the bowl.
Add the roasted fennel to the salad base. Zest the lemon over the salad (I love my microplane zester), then add the lemon juice, olive oil, salt and pepper. Toss, and divided onto four plates. Top with the shaved cheese if using, and serve immediately.