The Three Ingredient Salad :: Roasted Fennel & Orange Salad

We finally got some much needed rain in Los Angeles this weekend.  Even though it was only for a measly two days, it wreaked some havoc in my neighborhood with the power going out for a bit, and some trees getting knocked over from the winds.   I saw people decked out in their down coats and boots...I may have heard some snickers from east coasters...

I know spring is around the corner and the sun is already coming back out here, but when I saw this recipe from Molly Steven's cookbook All About Roasting introduced on Food52,  I knew that I had to make it.  It only requires three ingredients that I happened to have all on hand, and I love the combination of fruit in savory dishes.  The citrus is a perfect complement to the red onion and fennel and when everything is roasted together, it creates a perfect harmony of flavor that makes me think of warm meals by the fire on cold nights. And the best part - it's so easy!

{Roasted Fennel, Red Onion & Orange Salad}

from All About Roasting by Molly Steven

1 large fennel

1 orange

1 red onion

olive oil

salt & pepper

Preheat oven to 375degreesF

1.  Chop off the stems and leaves of the fennel until you just have the bulb.  Chop it down vertically all the way to the base.  Core the two halves and place them cut side down.  Then cut 1/4inch pieces.

2.  Chop about an inch off the top and bottom of the orange putting those aside to squeeze later.  Cut side down, cut the middle section of the orange into quarters.  Then cutside down again, cut into 1/4inch wedges. 

3.  Chop the red onion into halve and cutside down, chop the onion into 1/4inch pieces.

4.  Place all ingredients into a bowl and toss with a generous amount of olive oil.

5.  Spread out as evenly as you can over a pan lined with parchment.  Sprinkle with some salt and pepper and put in the oven.

6.  After 15min, check and stir the vegetables around so that they don't burn.  After that keep stirring every 10min until orange peels look somewhat caramelized - takes about half an hour.  Take out of the oven, plate, and squeeze the left over orange segments over the veggies.  Salt and Pepper to taste.