by AntoniaJames
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ExpandOne recipe of Fennel and Shallot Relish (or less, to taste) Ask a question about this ingredient
1/4 cup finely diced celery (optional), plus a few celery leaves, chopped Ask a question about this ingredient
1 pound of small red and/or white potatoes Ask a question about this ingredient
3 slices natural bacon Ask a question about this ingredient
Olive oil to taste (optional) Ask a question about this ingredient
1 teaspoon coarse brown mustard (optional) Ask a question about this ingredient
1-2 teaspoons maple syrup (if necessary) Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
3 tablespoons finely chopped parsley or minced chives, or both Ask a question about this ingredient
1-2 tablespoons vinegar, if necessary Ask a question about this ingredient
Scrub and put the potatoes, unpeeled, into a pot that's large enough to cover them with 4 inches of cold water. Cook until just tender.
Ask a question about this stepWhen the potatoes are cooked, turn off the heat but leave them in the pan with the hot water. Take them out, one at a time, to do the following: Cut each potato into slices that are about 1/2 inch thick. They should be hot while you are cutting them. (Using a small spoon in my left hand to hold each potato steady, I cut them on a large dinner plate and leave them on the plate while slicing the others.) Sprinkle a teaspoon or so of vinegar on the slices after each potato has been cut. This allows the potatoes to absorb the vinegar while still hot. I use a tiny pitcher or my OXO 1/4 cup measure for this. Some of the peel may come loose, but don't worry about it.
Ask a question about this stepWhile the potatoes are cooking, sauté the bacon in a skillet large enough to hold the potatoes and the fennel. While the bacon is cooking, chop the herbs.
Ask a question about this stepWhen the bacon is done, remove it from the pan and drain all but two or three tablespoons of the bacon fat. (You can remove it all and use olive oil, if you prefer.) Coarsely chop the bacon into 1-4 to 1/2 inch pieces.
Ask a question about this stepIf you are using celery, add it to the skillet and heat very briefly. Deglaze the pan over low heat very briefly, using 2-3 tablespoons of vinegar from the fennel relish. If you don't have that much left after sprinkling it on the potatoes, add some fresh vinegar. Turn off the heat.
Ask a question about this stepAdd mustard, to taste, and stir. If the mustard or the vinegar from the fennel is too sharp for your taste, add a teaspoon or two of maple syrup. Be careful not to cook this mixture too much, as it will be the dressing for the potatoes, so you don't want much to evaporate.
Ask a question about this stepAdd the fennel relish and stir well over a low heat. Add the bacon and parsley (plus the chopped celery leaves and fennel leaves, if you are using them). Toss to combine. Turn off the heat.
Ask a question about this stepTest for salt and add some, if necessary. Add freshly ground pepper, if you like.
Ask a question about this stepFinally, add the potato slices and very gently toss. They'll be rather fragile, so please be careful.
Ask a question about this stepServe warm or at room temperature. You can make this ahead, but just make sure that it's at room temperature when you serve it.
Ask a question about this stepEnjoy!!!
Ask a question about this step1 small fennel bulb (large enough to make one cup when finely chopped) Ask a question about this ingredient
1/3 cup cup champagne vinegar (or white wine vinegar, if you prefer) Ask a question about this ingredient
1 large pinch of salt Ask a question about this ingredient
1 small shallot, peeled and finely diced Ask a question about this ingredient
1 tablespoon maple syrup Ask a question about this ingredient
Peel, remove the tops and hard bottom from, and finely chop the fennel bulb. You should have about one cup, chopped.
Ask a question about this stepChop the bright green leaves of the fennel, if there are any, to add with the fresh herbs in the potato salad, and set aside.
Ask a question about this stepPut the chopped fennel in a small heavy saucepan with the remaining ingredients.
Ask a question about this stepSimmer for about four minutes, then turn the heat off and let sit for another ten minutes or so.
Ask a question about this stepDrain and reserve the vinegar, to use in the potato salad.
Ask a question about this stepEnjoy!!
Ask a question about this stepYour fennel and shallot relish became the most wonderful base for our pasta salad tonight~mixed with sliced mushrooms, artichokes, fresh oregano, parsley, and the fennel greens as above, with the cooking vinegar, balsamic vinegar and oil. We had it with greens and BC's chicken, spinach, and feta sausage links. :)
Mmmm, yummm. Sounds so tasty. Especially that sausage. I want to eat dinner at YOUR house! ;o)
Very nice recipe--great combination of flavors! (I'm not a fan of either potato or green bean salad--yours sounds really good.)
Well, thank you. We're not crazy about more conventional potato salads, either. We like this one, though (a lot) . . . . ;o)
I have to confess, I have never cooked with fennel. I believe this recipe will be enough to induce me to do so!
I hope it does! Thanks so much. ;o)
This looks like a wonderful combination of flavors! I love fennel and we're so lucky to have to much of it at the farmer's markets - I'm looking forward to trying your recipes with it.
This is a wonderful idea. Definitely more creative than the usual mayonnaise and mustard based recipes. I'm really excited to try this recipe! =)
I love potato salad, the fennel with the Champagne vinegar, terrif! Thank you for sharing the recipe.
What is the recipe for Fennel and Shallot Relish? Terry Henkel
Merciful Heavens! I'm just seeing this now for the first time. This is a MUST MAKE! Love potatoes and fennel together. If I cook on Sunday for Daddys' Day, I'm going to make this to go with my quickie ribs. Thank you thank you thank you thank you!