Campfire Fennel Salad Recipe
Perfectly charred and tender sweet potatoes combine with caramelized fennel and crisp apple to make a perfect side for grilling season. Combined with grilled bread, it’s a standalone meal. While this is a campfire fennel salad recipe, a variety of root vegetable combinations would work well here. Take advantage of whatever is available and in season.
If you’re new to campfire cooking, check out our how-to guide.
Ingredients
1 large sweet potato, cut into ½ in medallions
1 large fennel bulb, cut lengthwise in 3/4-in wedges and cored
1/4 cup fennel fronds, chopped
1 small shallot, minced
1 medium honey crisp apple (or similar), cut into ¼-in slices
4 Tbsp olive oil
1 Tbsp cider vinegar
4 oz goat cheese, crumbled
Kosher Salt
Black pepper, freshly ground
Directions
Before preparing the vegetables, start the fire. You’ll need a coal bed that will last a cooking time of 30-40 mins. The grill grate should be set about 10 in above the coals.
Place the sweet potato and fennel slices in a mixing bowl. Coat liberally with about 2 Tbsp of olive oil, salt and pepper.
Arrange the sweet potato and fennel slices in a single layer across the grill grate over medium-high heat. Grill until the sweet potatoes are tender and the fennel is caramelized, about 15-20 mins per side.
Meanwhile, mix remaining olive oil, cider vinegar, shallot and fennel fronds in a mixing bowl. Salt and pepper to taste. Add apple slices and toss.
Transfer sweet potatoes and fennel to the mixing bowl and combine gently. Top with goat cheese and serve warm.
At Home
Adapt this Campfire Fennel Salad recipe to your home kitchen by switching out the campfire for a 425°F oven. Roast on a baking sheet until vegetables are tender, about 40 minutes.
Adapt this recipe to a charcoal or propane grill by simply following the campfire recipe above. You can speed up and better control the cooking process if you grill with the vegetables with the grill cover down.
Watch us make this campfire fennel salad recipe at the campsite: