Yields Makes 1 cup Total Time 35 mins
AuthorSean Baker
This recipe from Sean Baker of Gather Restaurant in Berkeley, CA, goes with Baker's recipe for Chickpea Cake with Fava Leaves and Arugula Salad.

How to Make It

Step 1
1

Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.

Step 2
2

Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.

Step 3
3

Note: Nutritional analysis is per tbsp.

Ingredients

 1 cup chopped fennel
 1 cup chopped onion
 7 tablespoons extra-virgin olive oil, divided
 2 pinches saffron
 1 pinch cayenne
 1 pinch paprika
 3 tablespoons Champagne vinegar
 1/2 cup vegetable broth
 1 teaspoon orange zest
 1 teaspoon chopped fresh rosemary
 1/2 teaspoon kosher salt

Directions

Step 1
1

Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.

Step 2
2

Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.

Step 3
3

Note: Nutritional analysis is per tbsp.

Fennel and Orange Dressing

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