I was struggling with vegetable guilt, you know the guilt you get when you know your organic delivery is coming and you still haven’t eaten everything from the last one? Well I was originally thinking of making a puree or soup, but after seeing Peter’s potato salad I thought my vegetables might work well in salad form too.
Warm Roasted Fennel and Potato Salad
(serves 4)
Preheat the oven to 375. Wash the fennel and remove and reserve the fronds. Core and slice the fennel into about 1/3″ pieces. Spread on half a cookie sheet. Peel the potatoes and cut into wedges. Spread the potatoes beside the fennel and sprinkle vegetables with the fennel rub. Drizzle both, generously, with olive oil and rub with your hands.
Bake for about 30 minutes, turning halfway. Remove from oven and allow to cool a bit. In the meanwhile whisk together the salad dressing and chop the fronds. Add 3/4′s of the fronds to the dressing. Toss the potatoes and fennel in the dressing and toss with the remaining fronds. Serve warm.
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