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.

This recipe goes with Chickpea Cake with Fava Leaves and Arugula Salad

Yield: Makes 1 cup
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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 88%
  • Protein: 0.2g
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 1.7g
  • Fiber: 0.4g
  • Sodium: 93mg
  • Cholesterol: 0.0mg


  • 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


  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.
  2. 2. Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.
  3. Note: Nutritional analysis is per tbsp.
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