Roasted California Fennel with Olive Tapenade, Feta & Mint
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Roasted California Fennel with Olive Tapenade, Feta & Mint
total
prep
151 calories/serving
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can’t be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010).
Ingredients
- 6 large bulbs fennel, with tops
- 5 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 cups pitted green olives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh tarragon
- 3 small cloves garlic, peeled
- 2 tablespoons chopped rinsed capers
- 1 tablespoon red-wine vinegar
- 1 teaspoon crushed red pepper
- 3/4 cup crumbled feta cheese
- 1 cup torn fresh mint leaves
Directions
- 1. Preheat oven to 375°F.
- 2. Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.
- 3. Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.
- 4. Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.
- 5. To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.
- To Make Ahead: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am