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People
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
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Charles W., Plainville,
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- Potato, Onion and Fennel Salad
- (Insalata di Patate, Cipolla e Finocchio)
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Ingredients:
8 baby golden potatoes, cut in half
1/4 large red onion, cut into 1-inch pieces
1/2 fennel bulb, trimmed, cut into 1-inch pieces (save the fronds)
2 tbsp balsamic vinegar
2 tbsp Agave nectar
1 and 1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil, plus 1-2 tsp for roasting
1/4 tsp kosher salt
1/8 tsp fresh black pepper
Directions:
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- Preheat oven to 425°F.
Place potatoes, onion, and fennel on a rimmed baking sheet.
Drizzle with 1-2 teaspoons of olive oil.
Season with kosher salt and black pepper.
Toss, with hands to be sure all of the vegetables are coated.
Roast for 30-40 minutes, turning the vegetables just one time, until the potatoes are cooked through and starting to brown slightly.
Remove from the oven and transfer to a mixing bowl.
While the potatoes are cooking, combine remaining ingredients in a jar with a tight lid, and shake the jar to emulsify the dressing.
Spoon as much of the dressing as you need onto the warm vegetables, and stir to combine (the vinaigrette will absorb into the warm vegetables).
Set aside to cool to room temperature.
Garnish with the saved fennel fronds, and serve. Serves 2.
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