Sicilian-Style Roasted Fennel and Orange Salad

Author: Madly Delicious

Sicilian-Style Roasted Fennel and Orange Salad features caramelized fennel, fresh orange segments, a light citrus dressing, and briny capers for a simple Italian-inspired dish that’s bright, balanced, and perfect for serving warm.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad, Starter

Cuisine Italian-Inspired, Mediterranean-Inspired

Servings

Equipment

Small to medium baking sheet
Serving platter

Ingredients

2 large fennel bulbs (or 3 small)
1-2 tbsp olive oil
Salt, to taste
Pepper, to taste
3 oranges (navel or blood orange)
Capers, to top
Flaked sea salt
Mint leaves, to garnish

Dressing

Zest of 1 orange
1 tbsp fresh orange juice
1 tbsp fresh lemon juice
2 tbsp fennel fronds (or substitute dill)
1-2 tbsp extra virgin olive oil

Instructions

Prep the Fennel: Preheat oven to 425°F (220°C). Trim off the fronds and remove the bottom core from 2 large fennel bulbs. Stand each bulb upright and slice lengthwise. Cut each half in half again, then cut those pieces in half if needed. It’s okay if some layers fall apart.
Season and Roast: Place the fennel on a baking sheet and toss with 1–2 tbsp olive oil, salt, and black pepper. Spread evenly and roast for 25–30 minutes, turning after 15 minutes. Continue roasting until tender and lightly caramelized, up to 35 minutes if needed.
Prep the Oranges: While the fennel roasts, peel or remove skin with a knife, of 2 oranges and remove the segments either by cutting or gently pulling them apart. Place the segments in a bowl in the refrigerator to chill while the fennel finishes cooking.
Make the Dressing: In a small bowl, whisk together the orange zest, 1 tbsp fresh orange juice, 1 tbsp fresh lemon juice, and 1–2 tbsp extra virgin olive oil. The dressing should be light and bright, not overpowering. Season with a pinch of salt as needed.
Assemble: Arrange the roasted fennel on a serving platter and layer the chilled orange segments over top. Spoon the dressing lightly over the salad, then finish with capers, mint leaves and flaked sea salt. Serve immediately.

Notes

Roast Until Caramelized

The fennel should be tender with lightly golden edges. If it still feels firm at 30 minutes, give it a few extra minutes in the oven.

Best Served Fresh

This salad is best enjoyed right after assembling while the fennel is warm and the oranges are chilled.

madlydelish.com/sicilian-style-roasted-fennel-and-orange-salad/

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