Ingredients for Baby Fennel With Salsa Verde
- 1/2 cup packed flat-leaf parsley
- 1/4 cup capers
- Anchovy Fillets
- 2 cloves garlic
- Dijon Mustard
- 5 tablespoons extra virgin olive oil
- 1 pound baby fennel bulbs
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- salt, to taste
- freshly ground black pepper, to taste
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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!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
19g
Carbs
6g
