The Garden & Saucier

Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing

Name: Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing
Total time: 30 min
Ingredients: 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; 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; 4 small heads Bibb lettuces, dried; 2 ounces Gorgonzola cheese, crumbled, about ½ cup

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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.

Serves: 4 | Total Time: 30 minutes till it's ready

Ingredients

Roasted Salad Vegetables

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

Salad Seasoning and Oil

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.

Make 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.

Home cook prepared steps for assembling and cooking Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing.

The full recipe lives in the Vault

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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.

An appetizing, fresh serving of cooked Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing displayed beautifully on a styled dining table.

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.

Chef’s Recommendations

The Main It Serves: Olive Oil Poached Salmon with Mustard Sauce
Gorgonzola on Both Plates: Veggie Stuffed Beef Burgers with Gorgonzola and Balsamic Glaze
The Last Bite Worth Saving: Blackberry Jam Oat Bars with Lemon Zest
Bread for the Dressing: Focaccia Bread

Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing

Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps