Roasted Broccoli Fennel Salad Recipe 445

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BROCCOLI WITH FENNEL AND RED BELL PEPPER



Broccoli with Fennel and Red Bell Pepper image

Categories     Sauté     Thanksgiving     Low Carb     Vegetarian     Broccoli     Fennel     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 teaspoon chopped fennel seeds
2 shallots, chopped
1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
1 large red bell pepper, cut into long strips
3 large heads of broccoli, cut into florets (about 7 cups)
1 teaspoon herbes de Provence*
2/3 cup canned low-salt chicken broth

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
  • *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

ROASTED BROCCOLI & FENNEL SALAD RECIPE - (4.4/5)



Roasted Broccoli & Fennel Salad Recipe - (4.4/5) image

Provided by Chezlamere

Number Of Ingredients 15

Vinaigrette
1/4 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/4 cup red wine vinegar
1 1/2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
3/4 cup finely chopped red onion
Salad
2 heads broccoli (1 1/2 to 2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
3 tablespoons olive oil (divided)
1 fennel bulb, trimmed, cored and cut crosswise into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh Italian parsley

Steps:

  • Preheat oven to 375 degrees. To make vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper. Add the chopped onion and whisk well. Set aside. To make salad: In a large bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in a small bowl and toss with the remaining 1 tablespoon oil. Season both with salt and pepper and spread on separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from oven. Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature. From "Family Table: Favorite Staff Meals From Our Restaurants to Your Home" by Michael Romano and Karen Stabine

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