Roasted Fennel Salad with Bagna Cauda Dressing


2 medium fennel bulbs (2 pounds)—halved and sliced ¼ inch thick
½ cup plus 2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1 pound fingerling potatoes, halved
One 2-ounce can (or jar) anchovy fillets, drained
2 tablespoons drained capers
2 garlic cloves, crushed
2 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice
1 Tbs. unsalted butter, melted and cooled
1 large head of radicchio, shredded
a couple handfuls arugula or watercress
optional: 1 avocado, peeled, pitted, and sliced (we had the salad as originally written, then added avocado, and the avocado was super good, but I’d still call it optional)

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