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Salads | |
| 3 pounds baby red potatoes, halved 8 cups water 1 tablespoon plus 1 tsp. kosher salt, divided 1 fennel bulb 3/4 cup roughly chopped green olives 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice (from 2 lemons) 2 scallions, finely chopped 3/8 teaspoon black pepper | |
| Step 1 Combine potatoes, water, and 1 tablespoon of the salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, 8 to 12 minutes. Drain; spread potatoes on a baking sheet in a single layer, and let stand until cool, about 20 minutes. Step 2 Chop fennel fronds to equal 1/2 cup. Thinly slice fennel bulb. Toss together chopped fronds, sliced fennel, green olives, oil, lemon juice, and scallions in a large bowl. Add cooled potatoes, pepper, and remaining 1 teaspoon salt; gently stir to combine. Serve at room temperature, or cover and chill up to 1 day. | |
Unrated | |
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