The baked fennel salad is a simple and truly delicious side dish, the light and gluten-free variant of fennel au gratin with cheese and breadcrumbs. Rich in beneficial and purifying properties, these typically winter vegetables are cut into slices and then seasoned with oil, salt and pepper, just like a classic salad, but with the difference that baking in the oven will give them a tasty and fragrant dish, ideal for serving as an accompaniment to a white meat dish, such as tasty slices of chicken breast with lemon and capers, or fish, such as a grilled salmon fillet. So let’s see how to prepare this quick and easy recipe.
Clean the fennel, wash them thoroughly and chop them into a rather thin julienne (1).
Transfer the fennel to a baking tray lined with parchment paper (2).
Season the fennel with a drizzle of oil, a pinch of pepper and a pinch of salt (3), then bake at 200 degrees C for 20-30 minutes.
After the baking time will be elapsed, take the fennel out of the oven, place them on the plate and serve hot or lukewarm (4).
The baked fennel salad can be preserved in the refrigerator, placed in a special container with an airtight seal, for about a couple of days.