Roasted Fennel Salad with Lemon Tahini Dressing
Ingredients
Lemon-Tahini Dressing:
- 3 T. tahini
- 3 T. hot water
- 3 T. fresh lemon juice
- 1 T. preserved lemon rind rinsed and chopped
- 2 T. extra virgin olive oil
- 1 large clove garlic peeled
- ¼ t. ground cumin
- Dash cayenne pepper
- Sea salt and black pepper to taste
Salad Ingredients:
- 1 large fennel bulb
- 1 large red onion
- 2 T. extra virgin olive oil
- 2 T. balsamic vinegar
- Salt and black pepper to taste
- 3 T. fresh thyme leaves
- 2 c. arugula washed and patted dry
- 2 c. baby spinach washed and patted dry
- 3 medium ripe figs cut half, then sliced
Instructions
- Prepare dressing by combining ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula to ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set aside.
- Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Remove the stems and bottom from the fennel bulb, then cut into ½” thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for garnish, if desired. Set aside.
- Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into bowl with fennel.
- Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
- Transfer vegetables to prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove from oven and set aside.
- Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.
- To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!
Recipe Notes
Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.
