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Fennel and Orange Dressing





Yields
Makes 1 cup



Total Time
35 mins

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 60Calories from Fat 88
% Daily Value *
Total Fat 6.2g10%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 93mg4%
Total Carbohydrate 1.7g1%

Dietary Fiber 0.4g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.