Recipe courtesy of Delilah’s Farm
2 cups potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt
1 cup fennel bulb, sliced across about 1/4-inch thick
1/4 cup onion (red, yellow, or white), finely diced
1 clove garlic, finely minced (optional)
1/4 cup olive oil
2–3 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard (more or less to taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fennel fronds
- Remove any tough outer layers of fennel bulb, and wash well before slicing.
- Place potatoes in a pot covered with cold water and 1 teaspoon salt. Bring to a boil, reduce heat, and simmer until just barely tender, about 15 minutes.
- Meanwhile, whisk together olive oil, vinegar, mustard, salt, and pepper.
- Place fennel slices, onion, and garlic in a large bowl.
- When potatoes are cooked, drain, and immediately toss with fennel mixture and about 2 tablespoons of the dressing.
- Allow to come to room temperature, add additional dressing to taste, and toss with chopped fronds.
Serves 4. Prep time, 15–20 minutes; cook time, 15–20 minutes.
Cook’s note: If you don’t like the flavor of raw onion, cover the diced onion with vinegar for 15 minutes, then drain. This will take away the harshness.
For a quick version of this salad, toss the raw fennel and potatoes with just enough dressing to coat and roast on a baking sheet at 425°F for about 12–15 minutes (until potatoes are tender). Remove from oven and toss with the onion, garlic, and dressing to coat. Add fennel fronds. You can serve it warm or at room temperature.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com