BOB & LENORE's COOKBOOK

FINGERLING POTATO & ROASTED FENNEL SALAD

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.

TO RECIPES

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