Roasted Potato Salad with Shaved Fennel & Salsa Verde

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


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

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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