Roasted Fennel and Lemon Salad With Turmeric Walnuts 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Feb 13, 2017

Roasting mellows the licorice-like flavors of fennel, which becomes the centerpiece of this winter salad. Blanching softens and takes the bite out of the lemon slices; they add a wonderful chewy tartness.

You'll need three rimmed baking sheets.

Make Ahead: The roasted fennel and lemons can be refrigerated for up to 5 days. Let them come to room temperature before assembling the salad. The turmeric walnuts can be kept in an airtight container at room temperature for up to 2 weeks; they make a great snack or accompaniment to cheeses or other salads.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/4 cup honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  • Water (optional)
  • 1 cup raw walnut halves
  • 2 lemons
  • 4 medium fennel bulbs, a few fronds reserved for optional garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 cup loosely packed baby spinach leaves (may substitute pea shoots or watercress)
  • 1/4 cup fresh tarragon leaves, chopped
  • Sherry or red wine vinegar, for serving
  • Flaky sea salt, for serving

Directions

Preheat the oven to 375 degrees. Line three rimmed baking sheets with parchment paper.

Whisk together the honey, crushed red pepper flakes, turmeric and 1/4 teaspoon of the salt in a medium bowl to form a thick paste, adding a splash of water, as needed, to help loosen it. Stir in the walnuts until well coated, then spread them out one of the lined baking sheets. Roast until bronzed and crunchy but still a little sticky, 15 minutes. Let cool.

Increase the oven temperature to 425 degrees.

Cut the lemons in half lengthwise. Remove as many of the seeds as you can, then cut the halves crosswise into 1/8-inch slices. Remove the stems and fronds from the fennel bulbs, trim the bulbs, then cut each bulb into 8 wedges (without removing the cores). Reserve some fronds for garnish, if desired.

Bring a small saucepan of water to a boil over high heat, then add the lemon slices and boil (blanch) for 2 minutes. Drain well, then combine the lemon slices and the fennel wedges in a large bowl. Add 1 tablespoon of the oil and the remaining 1/4 teaspoon sea salt, tossing gently to incorporate. Divide the mixture between the remaining two baking sheets, spreading it evenly. Roast until the lemons have dried out and started to brown on the edges and the fennel is just cooked through (but not mushy), 20 to 25 minutes. Let cool.

Return the roasted fennel and lemons to the same large bowl, scraping in any pan juices, too, then add the spinach and tarragon and toss to incorporate. Drizzle in another 1 tablespoon of the oil and toss to distribute.

Divide the mixture among individual plates. Scatter the turmeric walnuts on the salads. Drizzle with a little more oil and sherry vinegar, and finish with the flaky salt. Garnish with fennel fronds, if you'd like.

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Recipe Source

Adapted from "The Yoga Kitchen," by Kimberly Parsons (Quadrille, 2017).

Tested by Joe Yonan.

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