Prep
time: 15 minutes
Cook time: 30-35 minutes
Serves: 4Lemon-Tahini
Dressing:
3 T. tahini
3 T. hot water
3 T. fresh lemon juice
1 T. preserved lemon rind, rinsed and chopped
2 T. extra virgin olive oil
1 large clove garlic, peeled
¼ t. ground cumin
Dash cayenne pepper
Sea salt and black pepper, to taste
Salad Ingredients:
1 large
fennel bulb
1 large red onion
2 T. extra virgin olive oil
2 T. balsamic vinegar
Salt and black pepper, to taste
3 T. fresh thyme leaves
2 c. arugula, washed and patted dry
2 c. baby spinach, washed and patted dry
3 medium ripe figs, cut half, then sliced
The natural sweetness of roasted fennel and red onion add subtle depth to this beautiful and delicious salad, while the addition of preserved lemon rind adds an unexpected pop of flavor to the dressing.
Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.
Directions:
- Prepare dressing by combining ingredients in a blender or food
processor. Blend until smooth, scraping the sides with a spatula to ensure the
tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set
aside.
- Preheat oven to 425°F degrees and line a large, rimmed baking sheet with
parchment paper or a Silpat® baking mat. Set aside.
- Remove the stems and bottom from the fennel bulb, then cut into ½” thick
slices from top to bottom. Place slices in a large bowl and reserve the fronds
for garnish, if desired. Set aside.
- Remove ends and outer skin of red onion. Cut in half from root to stem
and then cut each half into ½” thick slices. Place half-round slices into bowl
with fennel.
- Add olive oil and balsamic vinegar to bowl and season with salt and
black pepper, to taste. Gently toss until the fennel and red onion is evenly
coated.
- Transfer vegetables to prepared baking sheet and arrange in a single
layer without overcrowding. Sprinkle with fresh thyme leaves and place in
pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are
golden brown, remove from oven and set aside.
- Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini
dressing and toss to combine. Arrange greens on serving platter and top with
roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if
desired.
- To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!
