Roasted Fennel Salad with Bagna Cauda Dressing

Name: Roasted Fennel Salad with Bagna Cauda Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup walnuts; 2 medium fennel bulbs (2 pounds)halved and sliced 1/4 inch thick; 1/2 cup plus 2 tablespoons extra-virgin olive oil; Sea salt; Freshly ground pepper; 1 pound fingerling potatoes, halved; One 2-ounce can anchovy fillets, drained; 2 tablespoons drained capers; 2 garlic cloves, crushed; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon unsalted butter, melted and cooled; 1 large head of radicchio, shredded; 2 heads of Belgian endives, thinly sliced

Servings: persons

1/4 cup walnuts
2 medium fennel bulbs (2 pounds)halved and sliced 1/4 inch thick
1/2 cup plus 2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground pepper
1 pound fingerling potatoes, halved
One 2-ounce can anchovy fillets, drained
2 tablespoons drained capers
2 garlic cloves, crushed
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter, melted and cooled
1 large head of radicchio, shredded
2 heads of Belgian endives, thinly sliced

1
Preheat the oven to 425.
2
In a pie plate, toast the walnuts for about 5 minutes, until golden and coarsely chop
3
Line 2 baking sheets with parchment paper.
4
On one baking sheet, toss the fennel with 1 tablespoon of the olive oil; season with salt and pepper.
5
Place the potatoes on the second baking sheet and toss with 1 tablespoon of the olive oil; season with salt and pepper.
6
Turn the potatoes cut side down.
7
Roast the fennel and potatoes for about 30 minutes, rotating the pans halfway through, until the vegetables are golden and tender.
8
Meanwhile, in a mini food processor, pulse the anchovies with the capers, garlic, lemon zest and lemon juice until finely chopped.
9
With the machine on, drizzle in the cooled butter and the remaining 1/2 cup of olive oil and puree until smooth.
10
Season the dressing with salt and pepper.
11
In a large bowl, combine the fennel and potatoes with the radicchio, endives and three-fourths of the dressing; season with salt and pepper.
12
Transfer the salad to a platter and garnish with the walnuts.
13
Serve the remaining dressing on the side.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup walnuts, 2 medium fennel bulbs (2 pounds)halved and sliced 1/4 inch thick, 1/2 cup plus 2 tablespoons extra-virgin olive oil, Sea salt, and more.

Yes, Roasted Fennel Salad with Bagna Cauda Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!