NEW RSS feed! | Sun 03.23.08 |
Potato and Fennel Vinaigrette |
While it's officially the season of rebirth, cherry blossoms, and asparagus, the weather's still pretty cold in Northern Virginia. I had originally intended to make a cold salad of blanched asparagus and sliced fennel topped with a vinaigrette to usher in the Spring, but it doesn't really feel feel like Winter's completely gone yet. In a few days, maybe, but for now, something heartier.
So, a compromise: roasted baby potatoes, served warm, with the fennel and vinaigrette. New potatoes are Spring-ish, right? I sliced the fennel a little thick because I was in a hurry, but that unexpectedly worked out quite nicely, adding extra crunchiness that works well with the buttery potatoes.
Also, purple potatoes, while more expensive and very similar-tasting to their white- and red-skinned brethren, look about a million times cooler.
Potato and Fennel Vinaigrette
1 lb assorted new potatoes
1 bulb fennel
3/8 cup olive oil, plus more for the potatoes
juice and zest of 1 lemon
salt and pepper
Preheat the oven to 450°F. Cut the potatoes in half and toss them with a little olive oil and salt and pepper. Roast in for about 25 minutes, until a fork pierces them easily.
Meanwhile, remove the fennel fronds and chop them finely. Whisk the lemon juice, zest, and olive oil together, and add the fennel fronds. Taste for salt and pepper. Slice the fennel bulb into thick-ish slices and toss these in the vinaigrette to keep them from turning brown.
When the potatoes are done toss everything together.
1 lb assorted new potatoes
1 bulb fennel
3/8 cup olive oil, plus more for the potatoes
juice and zest of 1 lemon
salt and pepper
Preheat the oven to 450°F. Cut the potatoes in half and toss them with a little olive oil and salt and pepper. Roast in for about 25 minutes, until a fork pierces them easily.
Meanwhile, remove the fennel fronds and chop them finely. Whisk the lemon juice, zest, and olive oil together, and add the fennel fronds. Taste for salt and pepper. Slice the fennel bulb into thick-ish slices and toss these in the vinaigrette to keep them from turning brown.
When the potatoes are done toss everything together.
