Roasted Potato Salad with Shaved Fennel & Salsa Verde

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


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

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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