Roasted Fennel Salad with Lemon Tahini Dressing

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This gorgeous and delightful Roasted Fennel salad with lemon tahini dressing benefits from the natural sweetness of roasted fennel and red onion, as well as the subtle depth that preserved lemon peel and red onion, give to the dressing. 

Why is my tahini dressing bitter?

If your tahini dressing is bitter, start by checking the expiration date on the tahini you used. If it has expired or has been opened for too long, it may be the culprit.

Another potential cause of bitterness is overcooking the tahini, which can cause it to separate and become grainy. Be sure to cook your tahini dressing on medium to low heat while constantly stirring, or use a low-heat setting if heating in the microwave.

Finally, if the bitterness is mild, you can try adding more lemon juice or another acidic ingredient like vinegar to help balance out the flavors. Additionally, adding a bit of sweetness, such as honey or agave, can help counteract the bitterness.

Do you refrigerate tahini dressing?

It is important to refrigerate tahini dressing after it has been made. Due to its high oil content, tahini dressing can spoil quickly if left at room temperature. Store your tahini dressing in an airtight container and keep it refrigerated until ready to use. It should last for up to a week in the refrigerator. Before serving, give the dressing a good stir to ensure uniform consistency.

What does fennel salad taste like?  

Fennel salad has a crunchy texture with a very fresh and slightly sweet anise or licorice-like taste. The taste of fennel in the salad can vary depending on the seasoning you use, which can include lemon, olive oil, salt, pepper, and herbs like dill or parsley. The fennel bulb itself can also vary in taste from bulb to bulb, with some being more pronounced in taste and others being more subtle. Overall, fennel salad has a unique and refreshing flavor that pairs well with other fresh ingredients like citrus fruits or leafy greens.

What are the ingredients to make Roasted Fennel Salad with Lemon Tahini Dressing?

With a prep time of 15 minutes and cook time of approximately 30 to 35 minutes, here are the ingredients you’re going to need which serves 4.

For the Lemon-Tahini Dressing:

• Tahini – add a nutty and slightly bitter taste to complement the sweetness of the roasted fennel.
• Hot water – to thin out the consistency of the dressing.
• Fresh lemon juice – add a tangy and citrusy flavor to the dish.
• Preserved lemon rind –  add a slightly sour flavor that compliments the sweetness of the roasted fennel.
• Extra virgin olive oil – contributes to the overall texture of the dish.
• Garlic – to create a flavorful dressing.
• Ground cumin – adds a warm, earthy flavor.
• Dash cayenne pepper – adds heat to the dressing.
• Sea salt and black pepper – seasonings that most recipes call for.

For the Salad Ingredients:

• Fennel bulb – adds a unique anise-like flavor and pleasant crunch.
• Red onion – provides a sharp and pungent contrast to the other flavors in the salad.
• Balsamic vinegar – a sweet and tangy addition.
• Fresh thyme leaves – add a subtle earthy flavor that rounds out the dish nicely.
• Arugula – spicy, peppery flavor.
• Baby spinach – provides a nice textural contrast.
• Ripe figs – add a sweet and juicy flavor to the roasted fennel salad.
• Extra virgin olive oil
• Salt and black pepper

How to make Roasted Fennel Salad with Lemon Tahini Dressing?

It’s time to put this recipe together now that you’ve gathered all of your ingredients.

You can make the Lemon-Tahini Dressing in advance to allow the flavors a chance to meld for the finest results. The dressing can also be made while the vegetables are roasting if you’re pressed for time.

Combine the ingredients in a food processor or blender to make the dressing. Blend until it’s uniform by using a spatula to scrape down the edges to make sure the tahini is well-incorporated. Taste and adjust the seasonings as desired, then set aside.

Next, preheat the oven to 425°F degrees, line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat, and then set aside.

Slice the fennel bulb into ½” thick slices from top to bottom after removing the stalks and bottom. Slices should be placed in a big bowl, and fronds can be saved for garnish if desired and then set aside.

After that, remove the ends and outer skin of the red onion. Cut half from root to stem, then cut each half into ½” thick slices. Place half-round slices into a bowl with fennel.

Add the olive oil and balsamic vinegar to the bowl and season with salt and black pepper to taste. Gently toss until the fennel and red onion are evenly coated.

Transfer the vegetables to the baking sheet that has been prepared and arrange them in a single layer without crowding. Place in an oven that has been preheated after adding fresh thyme leaves. 30 to 35 minutes of roasting, with one rotation. Take vegetables out of the oven when they are golden brown and place them aside.

In a large bowl, combine spinach and arugula with 3 tablespoons of the lemon-tahini dressing. On a serving tray, arrange the greens and then top with the roasted fennel, red onion, and fresh fig pieces. If desired, you can add fennel fronds as a garnish.

Finally, drizzle additional dressing on top, if desired, and pass the remaining amount to those who prefer more. Serve and enjoy!

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