Categories

Recipes in Season (1)

POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING

SALAD:
6 medium potatoes
1 med/large fennel bulb
the white part of a small leek
rosemary, finely chopped
salt
extra-virgin olive oil

DRESSING:
1 tblsp Dijon mustard, I used whole-grained
1 tsp honey
1-2 tsp apple cider vinegar
2 tblsp sunflower oil or some other mildly flavoured type
4 tblsp fresh cream

- Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden.
- Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl.
- Mix the ingredients for the dressing.
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.

Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu

Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html (Entered by Leigh Wilkerson)
Serves: 2-3
Vegetarian!

Ingredients
6 med potatotes      View Available Products
1 large fennel bulb      View Available Products
1 tsp Finely chopped rosemary (aprox)      View Available Products
1 tsp honey      View Available Products

Step by Step Instructions
  1. (Ingredients available at market listed above. See recipe at top for all ingredients and directions.)

Comments

Comments added by fellow market members.

Snapshot_2012-05-27_07-39-56

Found this on an italian cooking blog. Trying it today! Pic is from the website.