I do not like black licorice, but I really enjoy the crisp, subtle anise flavor of fresh fennel. Roasting the fennel in this manner mellows and sweetens the flavor even more. It was unclear to me if the fennel pieces should be completely separated, so I paid close attention to the roasting time with my individual pieces. While the fennel was roasting, I marinated the beans in the lemon vinaigrette. This dish is a bit salty, but I am partial to salty foods, so I liked it very much. (Although next time I might tone down the salt; I used my own Greek seasoning which already has salt in it.) I did not have any salad greens, so I used red, ripe tomatoes in this and liked the flavor they added, although it could be argued that they overwhelm the fennel. Next time I'll do the salad greens. I also omitted the parmesan in favor of sprinkling crumbled Israeli feta ontop. This is a wonderful complement to grilled lemon chicken and I think it will be a summer salad staple this year!
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