I love fennel. Its fresh smell and crisp taste suits any kind of salad for me. I use fennel in my kitchen regulary but just recently I tried to roast it and liked the result very much indeed. The taste changed completely, got sweeter and somewhat more delicate. Seeing that endive is used often for roasting with fennel, I gave it a go. Endive kept its shape much better than I expected and I met another taste which would be a part of my salad buffet from now on.
I like salads made of roasted vegetables very much. Served warm or cold with different vinegrettes or just balsamic vinegar, sprinkled with basil or parsley and drizzled generously with olive oil.... they are just irresistable! Mostly I slice onions, aubergine, zucchini and portobello mushrooms and roast them in the oven after brushing with a little olive oil on both sides. Fennel and endive could succesfully accompany them or stand on their own as well.
Cut the vegetables in quarters and brush with olive oil. Sprinkle with salt and coarsely ground black pepper. Roast them at 200C for about 40 minutes, mixing a couple of times. Place them on serving plate and add balsamic vinegar. A little more olive oil will do good...after all it is one of the lightest salads you can eat :-) Enjoy!
These roasted vegetables look incredibly delicious, Tülin ! Again we like the same - I love fennel as well, and roasted vegetables of any kind are to die for. I have just put fennel on my shopping list for tomorrow, I intended to sautée them and serve luke-warm with scamorza (fumed cheese) which melts wonderfully on it, but now I am not sure whether I had better give your recipe a go... However, I hope to get some really fresh ones on the market, they are a lot better than those to buy in the supermarket. Have a stresslees evening, until soon ! I'll be back on posting soon, angelika
Just beautiful!! And timely! I'm cooking/collecting fennel recipes at this Fennel Round-up. May I add yours as well? This is what I was TRYING to get a week or so ago. You'lve inspired me to try again!
Sorry folks, I delayed to answer your kind comments.
Angelika I hope you are feeling good enough to walk through market in that cold.
Paz I strongly recommend any kind of vegetable roasted. Their taste is changing dramatically and they are accompanying both meat and pasta very successfully.
AK, I am glad I could help with the round-up. Of course you can put a link to my blog or use the recipe in your site as it is. By the way, I like the picture of the stacked fennels on your site:-)