Yam and Fennel Salad
Yams and fennel are not often combined. Each is, however, a traditional fall vegetable. Here we roast them, combine them, and suggest you serve them with another fall tradition, turkey-specifically, our Spicy Marinated Roasted Turkey Breast. You will be surprised at just how compatible the flavors and textures are. In addition, the vegetables can be readied and even roasted in advance-a big plus when it comes to holiday menus.
Ingredients
- 1 garlic clove
- One-half of a cup of extra-virgin olive oil
- Pinch of ground cinnamon
- 4 medium yams
- 1 fennel bulb about 1 pound
- 3 tablespoons of sherry vinegar
- Chopped flat-leaf parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Have ready 2 large baking sheets.
- Peel and finely dice the garlic. Put the garlic in a small bowl or container and stir in the olive oil and cinnamon.
- Peel the yams and cut them into one-half-inch-thick rounds. Arrange the yam slices on one of the baking sheets.
- Trim the fennel bulb, cutting off the fronds and stem end, and cut it lengthwise into thin slices. Place the fennel on the other baking sheet.
- Divide the seasoned oil between the yams and fennel, drizzling it over the sices on each sheet. Roast the vegetables for 30 to 45 minutes, or until the edges of the yams and fennel caramelize. Let cool.
- Combine the roasted vegetables in a large bowl, toss with the vinegar, and sprinkle the parsley on top. Serve within 2 hours of assembling.