FINGERLING POTATO & ROASTED FENNEL SALAD

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Ingredients:

  • 2 whole fennel, roasted

  • EVOO as needed
  • Coriander sea salt as needed (may use plain salt)
  • 1 pound fingerling potatoes or other young organic potato
  • 4 tablespoons white wine vinegar
  • ½ teaspoons sea salt
  • ½ teaspoons ground pepper
  • 1 Tablespoons Dijon mustard
  • 1  shallots, minced (or substitute 1/4 sweet onion)
  • 3 ounces EVOO
  • 2 tablespoons parsley, minced
  • 1 Tablespoons fresh chive, minced

     

Method:

Roast fennel by toasting it lightly with EVOO on unlined cookie sheet; season with salt and coriander. Place into oven at 400 F for about 15-20 minutes or until they start to caramelize (brown). Cool to Room Temp before adding to potatoes. Cook potatoes; drain. When cool enough to handle, cut them in half and layer them in a large bowl; sprinkling them with ½ the vinegar season with some of the salt and pepper as you layer; let stand at room temperature. Meanwhile whisk remaining vinegar, mustard, and shallots together in a small bowl; whisk in oil until you reach a slight emulsification; pour over potatoes and toss lightly to coat; refrigerate for service. At service, stir in parsley and chives; adjust seasonings.






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