Root-to-Stem Fennel Salad
Our favorite type of summer hosting recipes? No-fuss, all-flavor, and fully adaptable to the ingredients you have on-hand. Enter the whole fennel salad, which utilizes every inch of the vegetable—from lemon-dressed shavings to roasted stems. Use this recipe as a jumping off point and add what inspires you. Just be sure to source the best possible ingredients!
West~bourne 100% Pure Avocado Oil
West~bourne Extra Virgin Avocado Oil
1 whole head fennel
1 tbsp honey
Preheat oven to 350º. Separate fennel bulb from stems and remove the fronds.
Toss fennel stems in 100% Pure Avocado Oiland season with salt, pepper, and cumin. Roast for 20-30 minutes.
While the stems are roasting, shave fennel bulb and place it in a large bowl. Toss with juice and zest of one lemon, a generous glug of Extra Virgin Avocado Oil, honey, salt, and pepper. Let marinate together while stems finish roasting.
Once stems are done, divide your shaved bulb mix amongst plates. Chop stems into ½ inch pieces and sprinkle over cold bulb mix. Top with chopped fennel fronds, a few thin shavings of ricotta salata, a sliced avocado (if using), a drizzle of Extra Virgin Avocado Oil, and a large pinch of finishing salt.
Serve and enjoy!