We are all about salads lately here at #CasaMarcela and well this one has been the mother of them all. This Crispy Fennel Garden Salad with Fig Vinaigrette is the perfect blend of ingredients bringing in those lovely flavors that figs and fennel have to offer. So for those of you that like me think salads are somewhat boring this right here will be a game changer.
On another don’t forget to enter the #CasaMarcelaGiveaway for the chance to be one of the first to get your hands on a copy of Casa Marcela: My Recipes and Food Stories of My Life in the Californias along with a beautiful backpack from our friends at Nomah Project! Look for Marcela’s Instagram post from yesterday for the complete details. The contest ends this Thursday at 8AM PST, GOOD LUCK AMIGOS!
Till next time,
Crispy Fennel Garden Salad with Fig Vinaigrette
- 2 large fennel bulbs, shaved
- 1/2 onion, thinly sliced
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/2 cup olive oil, plus more for cooking
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons fig jam
- 1 tablespoon agave nectar
- 1 red apple thinly sliced
- Mixed greens, for salad
- Shaved Parmesan, for salad topping
Pre heat oven to 400 degrees F. Drizzle olive oil on baking sheet and place fennel and onion. Make sure fennel and onion are coated evenly with olive oil. Season with salt and pepper. Bake for about 20-25 minutes, moving once with a spatula in order for fennel and onion to cook evenly. Fennel and onion will be crispy and golden brown. Remove from heat and allow for fennel to cool down to room temperature.
In a small bowl combine olive oil, mustard, apple cider vinegar, fig jam and agave. Whisk until combined and season with salt and pepper. Dress your favorite greens, and top with crispy fennel mix, apple slices and shaved Parmesan cheese.