Roasted Potato Salad with Shaved Fennel & Salsa Verde

Roasted Potato Salad with Shaved Fennel & Salsa Verde
Photo by Scott Phillips


  • 2 Tbs. fresh orange juice
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, finely chopped
  • 1 medium-small fennel bulb
  • 1 tsp. finely grated orange zest
  • 1 Tbs. white-wine vinegar or Champagne vinegar
  • 1 medium shallot, finely chopped
  • + 5 more ingredients
    • 1 tsp. chopped fresh thyme
    • 3 Tbs. thinly sliced chives
    • ¼ cup extra-virgin olive oil
    • 1 recipe Simple Roasted Potatoes
    • 3 Tbs. drained, rinsed, and chopped capers

In a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde. Season with kosher salt and pepper to taste. Add the salsa verde and shaved fennel to the bowl of roasted potatoes. Toss well, season with kosher...

View full recipe at Fine Cooking


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