Roasted and Shaved Fennel Salad: CSA Week 5

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Roast Fennel with Mache and Shaved Fennel


2 medium fennel bulbs, trimmed and halved
2 Tb vegetable oil
4 cups mâche or other tender greens
1 tsp olive oil
1 tsp minced shallots
¼ cup picked dill
salt and pepper to taste


Preheat oven to 375˚F
Season three of the fennel bulb halves with salt and pepper; add vegetable oil to an oven-proof skillet and sear fennel over medium heat on cut side for about 1 minute.
Transfer sauté pan with fennel to oven and cook for about 30 minutes, or until fennel is fork tender at the core.
Slice the remaining half of a fennel bulb into thin pieces with mandoline and marinate in lemon juice.
In a small bowl, season mâche with salt and pepper and toss with olive oil, shallots, dill and pickled fennel.
Serve each piece of roast fennel with a small mound of the mâche salad.

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