Roasted Fennel Salad

-1 bulb fennel (save the fronds!)

-3/4 cup roasted chickpeas

-2 heaping handfuls arugula

-juice of 1 lemon

-1/4 tsp crushed red pepper

-1/4 tsp oregano

-pinch of salt & freshly cracked black pepper

-olive oil

 

Preheat the oven to 400°F. Cut the fennel vertically and toss it in a bowl with 1 tbsp olive oil, salt, pepper, oregano, and crushed pepper. Line the fennel on a non-stick baking sheet and bake for 20 minutes, flipping halfway through bake time. To make the dressing for the arugula, mix the lemon juice with 1 tbsp olive oil and a pinch of salt. Once the fennel is golden brown, remove it from the oven, let cool slightly and mix it with the arugula, roasted chickpeas, and dressing.

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Alyssa D'Adamo