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Fennel-Roasted Carrot & Shallot Salad With Shaved Apple
This is the perfect salad to serve warm or at room temp. Also, feel free to use larger carrots as opposed to the baby ones indicated below, just make sure to adjust cook time if need be. This dish could also benefit from more crunch, perhaps roughly chopped hazelnuts or roasted pistachios.
INGREDIENTS
- 2 teaspoons fennel seeds
- 2 bunches organic baby carrots, scrubbed and sliced in half (or 1 bunch large carrots, sliced in half and then in quarters)
- 2 small shallots (or 1 large), ends trimmed and sliced with half-inch thickness
- 2 teaspoons extra virgin olive oil, plus more to finish
- sea salt & fresh ground pepper
- 1 honeycrisp apple, cored and shaved thin (using a mandolin or a sharp knife)
- handful fresh parsley, roughly chopped
- juice from half of 1 blood orange
- 1 tablespoon toasted sesame seeds, to top
METHOD
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Set aside.
- Heat a small pan over medium-low heat, add fennel seeds; shake pan back and forth a few times so they don\'t burn or stick. toast seeds for 3-4 minutes, until fragrant and slightly brown. Remove from heat and place in a mortar; once cooled, grind with pestle. Set aside.
- In a large bowl, combine sliced carrots, shallots, crushed fennel, olive oil, and salt and pepper to taste. Turn out onto prepared baking sheet and roast in oven for 20-25 minutes, until lightly browned and tender. Set aside and let cool slightly.
- In a serving bowl, combine the roasted carrots and shallots with shaved apples, toss in the chopped parsley, drizzle with olive oil, blood orange juice, and toasted sesames; taste and adjust seasoning. Serve warm or at room temperature.