Calabrian Fennel Salad With Raisins and Red Finger Chilies

Fennel2 medium bulbs fresh fennel, all sprigs removed, cut into 2-inch strips 1/2 cup extra-virgin olive oil1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepperRaisins1 tablespoon extra-virgin olive oil1 teaspoon thinly bias-cut fresh red finger chilies 1/4 cup dark raisins 1/4 cup golden raisins1 cup apple juice1 cup dry white wine1 bay leafIce and waterDressing 1/8 cup extra-virgin olive oil3 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper to tasteFor the fennel: Heat the oven to 500 degrees. In a medium-size bowl, combine the fennel, olive oil, 1 tablespoon salt and pepper and toss until the fennel is completely coated with the oil and seasoning.Place the mixture onto a baking pan and roast the fennel until golden and lightly caramelized, about 15 minutes. Remove the pan from the oven and allow the fennel to cool at room temperature.For the raisins: In a medium heavy-bottomed pan, combine the olive oil, chilies, raisins, apple juice, white wine, bay leaf and simmer over a medium flame until the raisins are soft. Transfer the cooked raisins to a bowl and place to cool in a larger container of ice and water.To serve: In a medium stainless steel bowl, combine the cooled fennel and raisin mixtures and olive oil and lemon juice. Toss using a wooden spoon; add salt and pepper to taste. Serve chilled or at room temperature.Serves six to eight.Chef John Coletta, Quartino, Chicago