My new favourite salad! It finally made me like fennel. I halved the fennel, removed the bottom triangular part (I didn’t know I had to do that heh), sprinkled some salt and pepper, drizzled olive oil, a dollop of butter and some fresh rosemary twigs. These roasted at 300 deg C for about 30 minutes till slightly light brown. Once fennel is roasted, it’s not that strong in taste.
The salad assembly was simple: arugula, sliced avocado, shaved Parmesan, thinly sliced roasted fennel, blueberries, chopped coriander, micro greens (really high in vitamin A), lemon juice and olive oil.
I didn’t realize how key the fresh coriander flavour was! It goes really well with fennel. Also the blueberries gave a little bit of sweetness which balanced the acidity of the lemon juice. Really good, try it!