Ingredients for Baby Fennel With Salsa Verde
- Flat Leaf Parsley
- 1/4 cup capers
- Anchovy Fillets
- Garlic Cloves
- Dijon Mustard
- Extra Virgin Olive Oil
- Fennel Bulbs
How to Make Baby Fennel With Salsa Verde
- **Make the Salsa Verde:** Combine 1/2 cup packed flat-leaf parsley, 1/4 cup capers, 2 cloves garlic, 1 tablespoon red wine vinegar, 1/4 teaspoon red pepper flakes, and 1/4 cup extra virgin olive oil in a food processor. Pulse until coarsely chopped, but still with some texture. Season generously with salt and freshly ground black pepper to taste.
- **Prepare the Fennel:** Preheat your oven to 400°F (200°C). Trim the ends of 1 pound of baby fennel bulbs and thinly slice them into 2-3 cm wedges.
- **Roast the Fennel:** Toss the fennel wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly browned.
- **Combine & Serve:** Arrange the roasted fennel wedges on a serving platter. Drizzle generously with the prepared salsa verde and serve immediately. Enjoy as a side dish or a light and refreshing lunch!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
19g
Carbs
6g
