So now fennel is getting the warm salad treatment, I think I can also do broccoli and cauliflower like this. TK!
a fennel bulb
a red or yellow bell pepper
a pint of cherry tomatoes
three-quarters of 1/3 cup lemon juice
1/3 cup olive oil
kosher salt
black pepper
a rotisserie chicken
avocados for plating
Heat oven to 500 degrees.
Trim and slice the fennel, dice the pepper, and leave the cherry tomatoes whole. Toss lightly with olive oil and salt in a baking pan. Roast until vegetables are softened and a little bit charred, stirring occasionally, about twenty to thirty minutes.
Eyeball three-quarters of a third cup lemon juice—I think lemon and fennel are very nice together—and then measure a third cup olive oil into the cup of a rocket blender, add a pinch of salt and some grinds of black pepper, and whirr it all together.
Take the breast and thigh meat off the chicken, saving the rest for snacks and soup, and cut it up into bite-size pieces.
Add the chicken to the vegetables when they are done, pour over the vinaigrette and toss thoroughly.
At this point, I halve an avocado and spoon over a quarter of the warm chicken salad and vinaigrette. The rest of the salad gets divided between three jars, to be sent to work with three avocados.
To serve from the jar, heat the jar in the microwave for three minutes—be careful, the jar will be hot—and empty it over a peeled, halved avocado.
