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Warm Cabbage-Fennel Salad with Green Onion Vinaigrette and Anchovies

  • Author: carmeninthegarden
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50
  • Yield: 4-6 servings 1x


Savor the peak of freshness with this Roasted Cabbage & Fennel Salad, featuring lemon and green onion and parsley. Delish!


  • 1 small head of red cabbage, cored and cut into thin wedges
  • 1 large fennel bulb, thinly sliced
  • 4 anchovy fillets for topping
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup flat-leaf parsley, roughly chopped
  • 34 green onions, chopped (both white and green parts)


  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  2. On the parchment lined baking sheet, combine the cabbage and sliced fennel. Drizzle with about 2 tablespoons of olive oil, and toss to coat the vegetables. Season with salt and black pepper.
  3. Roast for 20-25 minutes, turning the vegetables halfway through cooking, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
  4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and lemon juice. Stir in the chopped green onions. Adjust the seasoning with salt and pepper.
  5. In a large serving bowl, combine the roasted cabbage and fennel with the dressing. Toss to combine.
  6. Top the salad with chopped parsley and anchovy fillets. Drizzle with extra olive oil, if desired.
  7. Serve warm or at room temperature, as a side dish or light main course. Enjoy!