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Ingredientes
- 2 x shallots chopped
- 1 Tbsp. champagne or possibly white wine vinegar or possibly more to taste
- 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste (or possibly other waxy new potatoes
- 2 Tbsp. minced fresh chervil or possibly parsley
- 1/2 sm fennel bulb stalks removed
Direcciones
- To make the vinaigrette: In a small bowl, whisk together shallots, 1 Tbsp. vinegar, and extra virgin olive oil. Season to taste with salt and pepper. Set aside for 20 min to marry flavors.
- Put potatoes in a large saucepan with salted water to cover. Bring to a boil over high heat, then adjust heat to maintain a simmer. Cover partially and cook till a knife pierces the potatoes easily, 12 to 15 min. Drain and peel while warm. Slice potatoes about 1/4 inch thick. Transfer to a large bowl, add in half the vinaigrette (about 2 Tbsp.) and 1 Tbsp. chervil, and toss gently to coat. Taste and adjust seasoning.
- Cut fennel bulb in half to make 2 wedges. Cut away the core. Slice wedges crosswise as thinly as possible. (A mandoline or possibly other manual vegetable slicer is helpful.) In a bowl, combine fennel with remaining vinaigrette and remaining Tbsp. chervil. Toss gently, then taste and adjust seasoning.
- One hour before serving, combine potatoes and fennel and toss gently. Taste and adjust seasoning. It may need more salt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 135mg | 4% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.04g | 0% |
| Protein 0.48g | 1% |
