roasted potato salad with fennel

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Roasted Potato Salad with Fennel

 

Recipe By :Caprial Pence, Caprial's, Portland, OR

Serving Size : 8 Preparation Time :0:00

Categories : 2002-07-16 Meatless

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

3 pounds Idaho Potaotes (14 small) -- quartered

3 fennel bulbs -- cut into large dice

3 cloves garlic -- chopped

2 shallots -- minced

1 tablespoon Dijon mustard

1/4 cup white wine vinegar

1 cup extra virgin olive oil

2 tablespoons chopped fresh fennel greens

2 teaspoons chopped fresh tarragon

2 tablespoons capers

salt and freshly ground black pepper -- as needed

 

For fennel and potatoes: Preheat oven to 375F. Place 2 Tbsp. oil in a roasting

pan and heat it in the oven until smoking hot. Add the potatoes and roast for

about 10 minutes. Add the fennel and roast until the potatoes are tender, about

10 minutes longer. Place the potato mixture in a large bowl. Let cool about 5

minutes.

 

For dressing: In a small bowl, whisk together the garlic, shallots, mustard and

vinegar. While whisking, slowly add the olive oil and whisk until thick and

emulsified. Add the fennel greens, tarragon and capers, and mix well. Season to

taste with salt and pepper.

 

For salad: Pour the dressing over the potatoes and fennel, and toss well. Adjust

the seasonings if needed. Serve the salad warm, at room temperature, or cold.

 

Source:

" SUPER SALAD IDEAS by Gail Bellamy in Restaurants Hospitality 2001-04 "

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Per Serving (excluding unknown items): 438 Calories; 31g Fat (61.3% calories

from fat); 5g Protein; 39g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

101mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4608 0 0 0 0 0 0 3061 0 0 0