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Salads | |
| 12 ounces new potatoes, quartered 4 tablespoons olive oil, divided Salt and ground black pepper 1 large or 2 medium bulbs fennel, trimmed � small red onion 2 tablespoons rice vinegar 2 tablespoons whole-grain mustard � teaspoon sugar 8 ounces cold-smoked salmon 1 tablespoon lemon juice Chopped fresh dill | |
| Heat the oven to 425 degrees. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15 to 20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes. While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside. In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes. Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill. | |
Unrated | |
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