Recipe found on oregonlive.com Serves 8
For the vinaigrette:
1/4 cup Extra Virgin Olive Oil
1/3 cup freshly squeezed Lemon Juice
1/4 cup Red Wine Vinegar
1 1/2 tsp Sherry Vinegar
1/2 tsp Salt
Pinch of freshly ground Black Pepper
3/4 cup finely chopped Red Onion
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper. Add the chopped onion and whisk well. Set aside.
1 1/2 lb of Broccoli, cut into bite-sized florets, stems trimmed and thinly sliced
3 Tb Olive Oil, divided
1 Fennel bulb, trimmed, cored and cut crosswise into 1/4” thick slices
Salt and freshly ground Black Pepper
1/3 cup finely chopped fresh Basil
1/3 cup finely chopped fresh Italian Parsley
Preheat oven to 375. In a large bowl, toss the broccoli with 2 TB of oil. Put the fennel in a small bowl and toss with the remaining 1 TB oil. Season both with salt and pepper and spread on separate baking sheets. Roast the broccoli until lightly browned and tender, 15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from the oven. Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temp.