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Smokehaus Recipe: Roasted Fennel Salad

The rumors are correct: the Smokehaus can make salad. Occasionally, the Smokehaus makes a tremendously delicious salad, even, and this is one of them. 

It pops up from time to time on our catering menu and we shift the recipe to include fried copa or not, depending on the vegetarian population at any given event. Also, this salad does well with many types of dressing – I’m giving you a recipe for the standard roasted red pepper sauce, but feel free to use the vinaigrette of your choice.

Roasted Fennel Salad with Coppa

Smokehaus Roasted Fennel Salad

For the Dressing:

2 Cups Roasted Red Peppers (do it at home – always a good time – or buy them by the can)

Squirt of Lemon 

Olive Oil 

Salt and Pepper to taste


4-5 Fennel Bulbs

2-3 Tablespoons Olive Oil

Salt and Pepper to taste


Mixed Greens

1 Cup Cashews or Marcona Almonds

1 Cup Sweetie Drops


Preheat the oven to 375 degrees

Make the dressing by pureeing the red peppers in a food processor or blender with the squirt of lemon while slowly incorporating enough olive oil to create a runny dressing. When smooth, add salt and pepper to taste.

Wash and quarter the fennel, discarding (or saving for later) the feathery tops. Toss with olive oil, salt and pepper, put in an even layer on a baking sheet, and bake for 15 minutes. Tousle, and continue cooking (and tousling, if need be) for another 30 minutes or until evenly brown. Remove and let cool slightly. 




Combine all ingredients (we prefer greens, then fennel, then nuts, then sweetie drops, then a drizzle of dressing). Top with fried, crispy Copa if desired.

Makes 4 big servings or 6 smaller ones.





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