Fennel and Orange Dressing

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.
Makes 1 cup


+ Add To Shopping List
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


Total: 35 Minutes

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.

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

Note: Nutritional analysis is per tbsp.

Created date

April 2011

Nutritional Information

Calories 60
Caloriesfromfat 88 %
Protein 0.2 g
Fat 6.2 g
Satfat 0.9 g
Carbohydrate 1.7 g
Fiber 0.4 g
Sodium 93 mg
Cholesterol 0.0 mg