"Summer sheet pan salad: fairy tale eggplant, fennel, cherry tomatoes, white beans, shaved lemon, parsley, fennel fronds, lemon-anchovy vinaigrette."
Fairy Tale Eggplant Sheet Pan Salad With Fennel, Cherry Tomatoes, White Beans And Lemon Vinaigrette
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
We suggest making a pound of angel hair pasta and doubling the vinaigrette recipe for a quick and easy dinner.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 large fennel bulb, fronds reserved and coarsely chopped
- 1 small lemon
- 6-8 fairy tale eggplants, halved
- 1 cup cherry tomatoes, halved
- 1 (15 oz can) cannellini beans, rinsed and drained
- kosher salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup coarsely chopped flat-leaf parsley
- For lemony anchovy vinaigrette:
- 1 small garlic clove, peeled
- 3 anchovy fillets
- Finely grated zest and 2 tablespoons juice from 1 lemon, plus more juice to taste
- 1/2 teaspoon grainy mustard
- 1/4 cup Extra Virgin Olive Oil
- kosher salt and black pepper, to taste
Method
Step 1
Heat oven to 425˚ F. To prepare fennel, remove the tough, outer layer, and cut the bulb in half lengthwise and core. Using a mandoline or sharp knife, thinly shave in long, lengthwise pieces.
Step 2
To prepare lemon, cut in half lengthwise, then crosswise into 1/8-inch slices. Discard seeds.
Step 3
To make vinaigrette, finely chop and smash the garlic and anchovies into a paste with the back of your knife. Combine with rest of ingredients, and whisk until emulsified. Adjust seasoning to taste.
Step 4
On a sheet pan lined with parchment, combine fennel, lemon, eggplant, cherry tomatoes, and cannellini beans. Season with kosher salt and red pepper flakes, then add about 3 tablespoons of the vinaigrette (or enough to generously coat) and toss all of the ingredients together. Distribute in a single, even layer.
Step 5
Roast for about 15 to 20 minutes, or until the fennel and eggplant are tender, stirring once. If desired, place the sheet pan under the broiler for a few minutes -- until the ingredients are nicely charred in spots.
Step 6
Remove the pan from the oven and let cool for about 5 minutes, then toss in the parsley and fennel fronds. Adjust seasoning to taste, and drizzle a little of the vinaigrette over the salad if desired.