I don't know about you, but I get stuck making the same good recipes over and over. Luckily, it's just me I'm cooking for! This is one that gets repeated.
I decided to plant fennel and leeks in my garden just to make this recipe, which I tasted for the first time when I was visiting Jenny at the CSA where she was working. She found the recipe
here. Here's my version:
Fennel Rosemary Potato Salad
1
fennel bulb
1 tablespoon fresh chopped
rosemary
pinch of
salt
5
potatoes
1 tablespoon dijon
mustard
2 tablespoons apple cider
vinegar
4 tablespoons greek
yogurt
2 tablespoons almond
oil
1 teaspoon
honey
1 small
leek
1. Slice the fennel and place in a smaller sized baking dish. Sprinkle with chopped rosemary and salt. Put in a 350 degree oven for 20 minutes.
2. Peel the potatoes and cut them into smaller pieces, then boil until they are soft (about 15 minutes).
3. Mix the remaining ingredients (except leek) to make the dressing, then put the roasted fennel, potatoes, dressing and leek together in bowl. Enjoy!
Don't be afraid to substitute and change the recipe yourself! I've used cream or regular yogurt, regular onions, different kinds of vinegars, mustards and oils. Use what you have or what is convenient.
