The Garden & Saucier
Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing
The Strategy:
This salad features roasted fennel, grape tomatoes, asparagus, yellow bell peppers, and thinly sliced lemons tossed with a creamy, rich avocado dressing. Roasting the vegetables and lemons caramelizes their natural sugars, adding a delicious depth of flavor. It is a beautiful, texture-rich salad that is both satisfying and elegant.
Ingredients
Roasted Veggies
- 2 large fennel bulbs, tops trimmed, cored, and cut into thin wedges, about 2 cups
- 2 pints grape tomatoes, halved, about 2 cups
- ½ pound medium fresh asparagus spears, about 16, sliced into 1-inch pieces, about 2 cups
- 2 medium yellow bell peppers, seeded, veins removed, cut into 1-inch pieces, about 2 cups
- 1 medium lemon, very thinly sliced (use a mandoline slicer if you have one), about 1 cup
- 2 teaspoons herbes de Provence
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons olive oil
Avocado Dressing
- 1 medium ripe avocado, seed removed
- 2 cloves garlic peeled
- Juice of 1 large lemon, about 3 tablespoons
- 2 tablespoons white balsamic vinegar
- ¼ cup olive oil
Salad
- 4 small heads Bibb lettuces, dried
- 2 ounces Gorgonzola cheese, crumbled, about ½ cup
Instructions
Roast the vegetables
- Preheat the oven to 400°.
- Place the fennel, tomatoes, asparagus, bell pepper and lemon slices onto a baking sheet.
- Sprinkle with herbes de Provence, and some of the salt and pepper.
- Drizzle with 2 tablespoons olive oil.
- Toss to coat all the pieces.
- Roast until tender and just beginning to brown, about 20 to 30 minutes.
Prepare the dressing
- Place the avocado, garlic, lemon juice and balsamic vinegar into a blender (or food processor).
- Pulse until smooth. With the machine running, drizzle in ¼ cup olive oil. Taste and season with salt and pepper.
Assemble and serve
- Cut the lettuce into halves and place onto a chilled platter.
- Top the lettuce with roasted veggies and lemon slices (yes, you can eat these!!).
- Drizzle the salad with avocado dressing.
- Sprinkle with Gorgonzola cheese.
- Add an additional grind of coarse black pepper to garnish.
The Heart of the Table
This colorful, roasted vegetable salad brings a bright, healthy energy to the table, celebrating the abundance of fresh produce. The combination of warm, roasted vegetables and cool, creamy avocado dressing creates a comforting yet light mood, encouraging happy sharing.
The Art of the Host
- pure cotton kitchen twine for secure trussing and styling
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a set of matte-finished ceramic salad plates chilled beforehand
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
Neighborly Grace
- THE PRESENTATION: Arrange the warm roasted vegetables and caramelized lemon slices on a bed of fresh greens on a large platter. Drizzle the creamy avocado dressing over the top in a decorative pattern, and garnish with fresh fennel fronds.
- THE POUR: Pair this bright, herb-infused salad with a crisp, dry Pinot Grigio or a dry rosé served at 48°F. For a non-alcoholic option, serve a chilled iced white tea with a squeeze of fresh lemon and a touch of honey.
- THE VIBE: Coastal Dining Room. Bright sunlight and the fresh, roasted aromas of the salad set a cheerful, relaxed mood.