Roasted Fennel Salad with Orange and Rye

Ingredients

• 3 medium fennel bulbs
• 2 tbsp olive oil
• 1/2 tsp fine salt
• 4 slices seeded rye bread
• 1/3 cup walnuts
• 2 oranges
• 1 small head radicchio
• 1 crisp apple
• 1/4 cup flat-leaf parsley leaves
• 2 tbsp lemon juice
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp black pepper

Preparation

1. Heat the oven to 220°C. Trim the fennel bulbs, reserving a few fronds, and cut each bulb into wedges through the root. 2. Toss the fennel with 1 tbsp olive oil and the salt. Spread it on a baking sheet and roast for 20 minutes, turning once. 3. Add the torn rye bread and walnuts to the sheet. Drizzle with 1 tsp olive oil, toss lightly, and roast for 8 to 10 minutes more, until the fennel is browned and the rye is crisp. 4. Cut the peel and pith from the oranges. Cut between the membranes to release the segments into a bowl, then squeeze the remaining membranes to collect 2 tbsp juice. 5. Whisk the orange juice with the lemon juice, cider vinegar, mustard, honey, and remaining olive oil. Season with black pepper and a little salt. 6. Slice the radicchio and apple. Toss them with the orange segments, parsley, and half the dressing in a large bowl. 7. Add the warm fennel and toss gently. Scatter over the rye, walnuts, and fennel fronds, then spoon over the remaining dressing.