Serves 4 - 6

Ingredients

Fennel

• 2 Fennel bulbs, bases lightly trimmed, 2 tbsp fronds
• 2 tbsp water
• 1 tsp kosher salt
• 3 tbsp vegetable oil
• 1/ tsp pepper

Dressing

• 1 tbsp extra virgin olive oil
• 2tsp honey
• 1.5 tsp white wine vinegar
• ¹⁄₈ tsp grated orange zest plus 1bsp juice
• pinch kosher salt

Method

Fennel

1. 232 degC oven, prep baking sheet
2. Cut fennel bulb lengthwise into 8 wedges, try to keep bulb on the core so it doesnt fall apart
3. whisk water and salt in bowl until dissolved, add wedges to bowl and toss gently to coat
4. drizzle with oil, sprinkle with pepper and toss
5. arranged cutside down along baking sheet
6. drizzle water from bowl over wedges
7. cover slightly with foild and roast 20min

Dressing

1. Whisk all ingredients

Fennel

1. Remove foil and continue until side touching sheet is brown (5-8min), rotating halfway
2. Flip each fennel and wedge to second side, wait to brown (3-5min)
3. Transfer to plate, whisk dressing and drizzle, sprinkle with fronds

Last modified on 2024-12-05