3 lbs (1.5 kg) mini red potatoes 2 fennel bulbs 1/4 cup (50 mL) olive oil Place the oil in a roasting pan and heat it in the oven until smoking hot. Kosher salt. Prick the potatoes and place on a baking sheet. I approached the deli section to get some potato salad. Remove from oven and allow to cool a bit. Place the potato mixture in a large bowl. This salad is a zesty first course or a fine lunch A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb Dress the salad just before serving, so the sliced fennel stays crisp. But as I did so I noticed Roasted Fennel with Tomatoes and decided to give it a try. For the salad: 1-1/2 pounds small Yukon Gold potatoes, quartered (or cut into 6ths if larger) 4 bay leaves. Oh my goodness it was delicious! Roasting potatoes for a potato salad brings out more flavour and a creamier texture than does boiling them. 1 fennel bulb, halved lengthwise and sliced crosswise very thin Drizzle both, generously, with olive oil and rub with your hands. In the meanwhile whisk together the salad dressing and chop the fronds. Bake for about 30 minutes, turning halfway. BY: Lucy Waverman. One time in my favorite Italian specialty store I was looking for some dinner ideas. But back to the roasted fennel and potato salad with bagna càuda dressing. The fennel gives the potatoes an extra lift. Bring potatoes, spice bundle, crushed garlic, strip of lemon zest, ½ cup salt, and 8 cups water to a boil in a large saucepan over medium heat. Roasted Fennel with Tomatoes – Perfect Side Dish or Topping for Meat or Fish. Peel the potatoes and cut into wedges. Bake until crisp and tender, about 1 hour. Roasted Potato and Fennel Salad Été 2002. Preheat the oven to 400°F. Add the potatoes and roast until the potatoes are tender, about 10 minutes longer. It’s kind of two salads rolled into one and you can mix it all together or serve the potato salad part on top of the dressed fennel … Roasted Fennel and Potato Salad with Bagna Càuda-Dressing . Spread the potatoes beside the fennel and sprinkle vegetables with the fennel rub. To prepare the fennel and potatoes: Preheat the oven to 375°. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way Preparation. 1/2 cup chopped fresh herbs (flat-leaf parsley, thyme, savory, tarragon, fennel fronds, or combination thereof) 3/4 cup thin-sliced radishes. Line 2 baking sheets with parchment paper. It’s the perfect dish to prepare and polish off on a warm summer day. New Potato Salad with Fennel, Lemon, Onions & Crispy Capers The crème fraiche & lemon in the dressing of this salad lightens the dish along with the shaved fennel and radishes. 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