Roasted Fennel Salad with Lemon Tahini Dressing

Ingredients

Lemon-Tahini Dressing:

  • 3 Tbs. tahini
  • 3 Tbs. hot waters
  • 3 Tbs. fresh lemon juice
  • 1 Tbs. preserved lemon rind, rinsed and chopped
  • 2 Tbs. extra virgin olive oil
  • 1 large clove garlic, peeled
  • ¼ tsp. ground cumin
  • Dash cayenne pepper
  • 1 tsp. Calizo Italian Seasoning, divided
  • Sea salt and black pepper, to taste

Salad Ingredients:

  • 1 large fennel bulb
  • 1 large red onion
  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. balsamic vinegar
  • Salt and black pepper, to taste
  • 3 Tbs. 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
Step 1

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.

Step 2

Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more.

Enjoy!