Fennel and potato salad with salsa verde
Fennel and potato salad with salsa verde
This is a highly satisfying, delicious and easy salad and I think the combination of roasted spuds and fresh, crunchy fennel works super well. If you’re making this the main event of your meal, perhaps add a few chopped hard-boiled eggs and/or some hot-smoked salmon.
Ingrediënten
- 1 kg 2 lb 4 oz new (or small) potatoes, halved
- ¼ cup 60 ml olive oil, plus extra for the dressing
- Grated zest and juice of 1 lemon
- 2 fennel bulbs trimmed
- ½ cup Salsa verde
- ½ cup podded fresh small broad beans see Note
Instructies
- Preheat the oven to 200°C (400°F).
- Put the potatoes on a baking tray.
- Add the olive oil and lemon zest, season with salt and toss to coat the potatoes.
- Bake for about 45 minutes to 1 hour or until the potatoes are cooked through and golden on the edges.
- Meanwhile, slice the fennel as thinly as you can (I use a mandolin).
- Put the salsa verde in a small jug or jar and thin it out with the lemon juice and a little olive oil, if needed, to make a dressing.
- Transfer the cooked potatoes to a platter and leave them to cool to room temperature.
- Add the fennel and broad beans to the potatoes, then drizzle the salsa verde dressing over the top.
- Serve the salad at room temperature.
Notes / Tips / Wine Advice:
To serve broad beans raw as we’ve done here, they really need to be very fresh and small. Alternatively, cook some frozen peas, drain them under cold water to help keep their colour and add them with the fennel.
