One of the things I’ve been doing a lot of since returning to work full time is roasting vegetables at night, after dinner, while I’m on my evening stroll. This allows us to fix a giant salad for dinner, with simple, ready fixings that are in the refrigerator such as salad greens, cucumber, tomato (well, the tomato’s not in the fridge . . . and never should be!!), and then add a warm element with re-heated roasted veggies, or also to heat up some bone broth, add some miso and pour over the re-heated veggies. During winter I’m not big on cold salads for dinner and I simply don’t have time to cook a nice meal if I want to get to bed at a decent hour.
Since we are still deep into citrus season I thought I’d also roast some lemon, orange, tangerine and blood orange for a change, not only to add to salads but also to use in the salad dressing. I was reluctant to roast the lovely fruits due to the fact that they are absolutely perfect peeled and eaten straight out of hand, but I do like variation so I gave it a try, and you should too.
We came up with a salad that featured raw sliced citrus, thinly sliced fennel and thinly sliced beets, together with roasted citrus, roasted fennel, and roasted beets. Topped with chopped fennel fronds, toasted fennel seeds and a roasted citrus enhanced dressing, it was one of our best salads ever. Not only that, it was beautiful to look at with all of the different colors and shapes . . . that is, before I photographed it. After the photo session I promptly chopped everything and tossed it in a bowl to eat with a spoon. Fabulous!
I regret not publishing a recipe but I didn’t use one and frankly I like to encourage folks to cook more intuitively. Simply slice up your fruits and veggies, roast half of them with some olive oil and salt for 20 – 30 minutes in a 475 F oven (I actually like to really blast my veggies at 500F for about 15 minutes and then turn the oven off). Use the citrus drippings and perhaps one or two slices in your salad dressing. Toss together with some fennel fronds, and perhaps some almonds or feta or goat cheese if you like more heft in your salad.
Happy Fiesta Friday #56 everyone !