INGREDIENTS:2 Tbsp. extra virgin olive oil
14 small Idaho Potatoes (about 3 lbs.), quartered
3 bulbs fennel, cut into large dice
3 cloves garlic, chopped
2 shallots, minced
1 Tbsp. Dijon mustard
¼ cup white wine vinegar
1 cup extra virgin olive oil
2 Tbsp. chopped fresh fennel greens
2 tsp. chopped fresh tarragon
2 Tbsp. capers
as needed, salt and freshly ground black pepperDIRECTIONS:For fennel and potatoes:
Preheat oven to 375°F. Place 2 Tbsp. oil in a roasting pan and heat it in the oven until smoking hot. Add the potatoes and roast for about 10 minutes. Add the fennel and roast until the potatoes are tender, about 10 minutes longer. Place the potato mixture in a large bowl. Let cool about 5 minutes.
For dressing:
In a small bowl, whisk together the garlic, shallots, mustard and vinegar. While whisking, slowly add the olive oil and whisk until thick and emulsified. Add the fennel greens, tarragon and capers, and mix well. Season to taste with salt and pepper.
For salad:
Pour the dressing over the potatoes and fennel, and toss well. Adjust the seasonings if needed. Serve the salad warm, at room temperature, or cold.SERVINGS:8 servingsFrom:Caprial Pence, Caprial's, Portland, OregonPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
