Recipes

Preheat oven to 400 degrees.

Slice stalks from fennel bulb, reserving fronds for the salad. Cut in half lengthwise; then slice into long, thin wedges lengthwise.

Toss fennel with 1 tablespoon olive oil and spread on baking sheet. Roast 25-30 minutes, flipping once halfway through, until fennel is cooked through and browning around edges.

While fennel is roasting, prepare remaining ingredients. Core and thinly slice apples using mandoline or sharp chef’s knife. Thinly slice radicchio, then transfer to salad bowl along with fennel fronds. Add roasted fennel to salad along with lemon zest, lemon juice, and remaining olive oil; season with salt and pepper, to taste. Toss well to combine and serve.