The Talk: April Bloomfield Roasted and Raw Fennel Salad Recipe

The Talk: Chef April Bloomfield

Chef April Bloomfield from The Spotted Pig visited The Talk in New York City with an amazing Fennel Salad, plus a Roasted Veal Shank entree. You can check out more of her cooking in the books A Girl and Her Pig and A Girl and Her Greens.

The Talk: April Bloomfield Blood Orange and Bottarga Roasted and Raw Fennel Salad Recipe Ingredients

“This is basically like a Christmas tree on a plate,” April Bloomfield said of her colorful salad dish. Her advice was to gently massage the dressing into the fresh ingredients, which will help bring all the flavors together in delicious harmony.

• 4 Fennel Bulbs (trim ends, remove outer stalks, and reserve tender fronds)
• 1/2 tsp crushed Fennel Seeds
• 4 Blood Oranges
• 1/4 cup crushed unsalted roasted Pistachios
• 1 oz fine grated Bottarga Di Muggine (Salted Mullet Roe)
• 2 fine chopped cloves Garlic
• 3 dried crumbed Pequin Chiles (or use Red Pepper Flakes)
• 1 tbsp Lemon Juice
• pinch of chopped Mint leaves
• 1 tsp Fennel Pollen
• 1/4 cup Olive Oil (+ 2 tbsp)
• Sea Salt & Black Pepper

April Bloomfield: The Talk Blood Orange and Bottarga Roasted and Raw Fennel Salad Recipe Directions

1. Preheat the oven at 450 F with the rack in center position.
2. Halve two fennel bulbs through the root and cut them through the nub into 1” thick wedges.
3. Combine fennel wedges with garlic, chiles, fennel seeds, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 cup water. Mix well.
4. Spread this mixture on a baking dish in a single layer and wrap with foil. Roast 26-29 minutes, until tender and golden brown.
5. Remove foil and roast another four minutes or so. Let cool to room temperature.
6. Halve one orange and squeeze 3 tbsp juice. Reserve juice.
7. Cut off the tops and bottoms of the remaining oranges so flesh is exposed. Stand the oranges up and slice off the pith and peel. Then slice fruit into 1/4” thick rounds, discarding any seeds.
8. Combine reserved orange juice with lemon juice, mint, 2 tbsp olive oil, salt and pepper.
9. Slice the last two fennel bulbs into 1/4” thick slices and separate their layers.
10. Toss raw fennel with roasted fennel and pan drippings in a mixing bowl gently by hand.
11. Chop a handful of reserved fronds and add them with pistachios to the salad mixture, tossing once more.
12. Serve on a platter with layers of fennel and blood orange slices.
13. Garnish with pollen, bottarga, and salt.