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Roasted Potato Salad with Shaved Fennel and Salsa Verde Recipe

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This recipe for Roasted Potato Salad with Shaved Fennel and Salsa Verde is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 lbs roasted potatoes
• 1 tbsp white-wine or champagne vinegar
• 1/2 cup parsley, chopped
• 1 tsp orange zest, finely grated
• 1/4 cup extra virgin olive oil (EVOO)
• 1 tsp thyme, fresh & finely chopped
• 3 tbsp chives, thinly sliced
• 1 shallot, medium & finely chopped
• 3 tbsp capers, drained, rinsed, & chopped
• 1 clove garlic, finely chopped
• 2 tbsp orange juice, freshly squeezed
• 1 fennel bulb, medium-small
Directions:
Directions:
1. Prepare roasted potatoes.
2. Combine the parsley, EVOO, chives, capers, orange juice, vinegar, orange zest, thyme, Shallot, and garlic to make the salsa verde; season with salt and pepper.
3. Prepare the fennel bulb. Cut off top and bottom; cut length-wise. Slice each half length-wise as thinly as possible; avoid using the core.
4. Toss together the salsa verde, shaved fennel, and roasted potatoes.
5. Season with kosher salt and black pepper to taste.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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