Molly Stevens' roasted fennel, red onion & orange salad from Food52 by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • leahorowitz on January 02, 2015

    Delicious combination of flavors. Careful when making larger (more than double) batches - my vegetables started to steam rather than roast.

  • blintz on March 21, 2014

    Really delicious and perfect for a cold night because it's served warm. Substituted big beefy shallots for the red onion.

  • ellabee on March 17, 2014

    Easy and outstanding. Done in just over 30 minutes in the oven. Warmed up mushroom quiche and steamed the asparagus while quiche cooled to room temperature. Last-minute squeeze of orange really brightens it. A dish that helps chase away the late-dregs-of-winter feeling brought on by more snow.

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