Warm Potato and Fennel Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 308.3
  • Total Fat: 11.4 g
  • Cholesterol: 2.7 mg
  • Sodium: 274.2 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Warm Potato and Fennel Salad calories by ingredient
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Introduction

This hearty and simple salad is a perfect way to use whole fennel. It's an ideal accompaniment to a light summer soup like gazpacho, or to simple grilled chicken. This hearty and simple salad is a perfect way to use whole fennel. It's an ideal accompaniment to a light summer soup like gazpacho, or to simple grilled chicken.
Number of Servings: 4

Ingredients

    2 bulbs of fennel (with fronds, if possible)
    4 medium russet (baking) potatoes
    1/8 C olive oil
    2 slices cooked bacon
    2 Tbsp Dijon mustard
    2 Tbsp apple cider vinegar

Directions

Slice the fennel bulbs into 1/4" slices. Roughly chop the fronds and set aside. Slice the potatoes into bite-sized pieces, about 1/2" cubes.

Mix potatoes and fennel in an oven-safe dish, along with the olive oil. Toss to coat. Add a dash of salt and pepper.

Roast in a 375 degree oven for 35-40 minutes, or until well-roasted.

In a bowl, combine the mustard and vinegar, the chopped fennel fronds (to taste) and salt and pepper (to taste). Toss roasted vegetables with the mixture, and crumble bacon in just before serving.

Serve warm. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user THEWAYOUTISTHRU.

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