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!
Ingredients
West~bourne 100% Pure Avocado Oil
West~bourne Extra Virgin Avocado Oil
1 whole head fennel
1 lemon
Ricotta salata
1 tbsp honey
Optional: Avocado
Instructions
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Preheat oven to 350º. Separate fennel bulb from stems and remove the fronds.
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Toss fennel stems in 100% Pure Avocado Oiland season with salt, pepper, and cumin. Roast for 20-30 minutes.
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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.
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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.
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Serve and enjoy!
