Amandine Geers’ recipe for roasted fennel salad with candied lemon
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 20 minutes.
- Cooking. 30 minutes.
- For 4 people. 4 fennels – olive oil – salt and pepper – a few green olives – 1 tbsp. tablespoons of capers – ¼ candied lemon – 1 small red or white onion – 1 ball of mozzarella. For seasoning: 1 tbsp. tablespoon of olive oil – 1 tbsp. tablespoon of rapeseed oil – 1 tbsp. tablespoon of cider vinegar – salt and pepper.
- Preheat the oven to 180°C (th. 6). Wash the fennels, remove the first skin if they are large and cut them in half lengthwise. Brush them with olive oil, salt and pepper. Cover with baking paper and bake. After 15 minutes, remove the paper, turn the fennels and continue cooking for 15 minutes.
- Cut the olives into pieces, capers and candied lemon in small cubes. Peel and slice the onion. Crumble the mozzarella. Mix everything.
- Prepare the seasoning by emulsifying the oils with the cider vinegar. Salt and pepper.
- Serve the fennels still warm with the condiments and drizzle with the sauce.
