NEW POTATO SALAD WITH FENNEL AND SPRING PEAS
I used to have a little coffee shop a long time ago called the Gotham Coffee Shop, and this potato salad was one of our most popular items. With the warm vinaigrette, it's almost like a German-style potato salad, plus a surprising crunch from the fennel. Recipe adapted from Taste and Technique: Recipes to Elevate Your Home Cooking, available on September 13, 2016 wherever books are sold.
Provided by Naomi Pomeroy
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the potatoes and peas: Add 6 cups water, 3 tablespoons of salt, and potatoes to a heavy-bottomed pot. Turn heat to high, partially cover, and bring to a boil. Meanwhile, blanch peas: Bring 6 cups of water with 3 tablespoons of salt to a boil. Prepare an ice bath with 1 tablespoon of salt. Add peas to the boiling water and cook until the water comes up to a boil again, 2-3 minutes. Taste to verify that the peas are fully cooked; then strain, place peas into the salted ice bath to halt cooking, and set aside. Check potatoes periodically by piercing the largest one with a fork. They are done when the fork goes all the way through with no resistance. Turn off the heat and let the potatoes sit in their water, 4-5 minutes longer. While potatoes are cooking, prep the rest of the ingredients (Step 2).
- Vinaigrette: In a small saucepan over medium-low heat, add vinegar, olive oil, sugar, salt, and pepper. Bring to a simmer to dissolve and incorporate all of the ingredients. Remove from heat and set aside. Meanwhile, prepare the fennel by removing the fronds (reserving them for later use) and use a mandoline to slice into thin strips. Add the sliced fennel to a bowl, along with the green onions and warm vinaigrette. Toss to coat and set aside.
- Assembly: Drain the peas and fully cooked potatoes. Cut the potatoes in half and add directly to the fennel while they are still warm; toss so the vinaigrette is absorbed into the potatoes. Roughly chop the fennel fronds (about ¼ cup), and cut the mint and basil into a rough chiffonade (about ¼ cup total); add to the salad. At the last minute, to avoid discoloration, add the peas. Toss again and serve.
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
SCANDI TROUT WITH FENNEL POTATO SALAD
This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 mins until cooked, then drain. Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for 10 mins until just cooked and starting to flake.
- Once the potatoes are cool enough to handle, slice them into 1 cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently. Sprinkle the reserved fennel fronds over and serve with the trout.
Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
POTATO, RED PEPPER, AND FENNEL SALAD
Categories Salad Pepper Potato Vegetable Side Vegetarian Backyard BBQ Fennel Bell Pepper Fall Summer Vegan Gourmet
Number Of Ingredients 5
Steps:
- Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
- While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
- Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.
POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES, AND FENNEL
With their buttery flavor and texture, Yukon Golds create a rich, full-bodied backdrop for ribbons of anise-scented fennel, sweet cipollini onions, and olives.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
- Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
- Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.
- Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.
FENNEL POTATO SALAD
Lowfat yogurt replaces mayonnaise in the dressing for this salad. It's from the Garden Fresh Salad cookbook. Note: Chill time is 1 to 2 hours.
Provided by CJAY8248
Categories Potato
Time 30m
Yield 5 cups salad, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
- In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.
Nutrition Facts : Calories 166.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 85.3, Sodium 86.9, Carbohydrate 29.5, Fiber 3.3, Sugar 3.3, Protein 6.6
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