Name: Potato-Apple-Fennel Chopped Salad
Ingredients: 2 lbs small potatoes, peeled and halved or quartered; 1 lb apples, cut into small chunks; 1 large fennel bulb, thinly sliced (or 3 celery stalks, thinly sliced); 1 small red onion, chopped; ¼ cup fresh parsley, finely chopped; ½ cup extra-virgin olive oil; ¼ cup white wine vinegar; 3 tbsp heavy cream or half-and-half; 1 tsp fresh lemon juice; salt and pepper, to taste

AuthorMaria

Potato-Apple-Fennel Chopped Salad for farmers' market cooking demonstrations

Yields1 Serving

2 lbs small potatoes, peeled and halved or quartered

1 lb apples, cut into small chunks

1 large fennel bulb, thinly sliced (or 3 celery stalks, thinly sliced)

1 small red onion, chopped

¼ cup fresh parsley, finely chopped

½ cup extra-virgin olive oil

¼ cup white wine vinegar

3 tbsp heavy cream or half-and-half

1 tsp fresh lemon juice

salt and pepper, to taste

Boil potatoes in salted water for 15 minutes, or until tender. Rinse and drain under cold running water. Place in a large bowl. Add apples, celery or fennel, onion, and parsley. Toss.

To make the dressing, whisk together the olive oil, white wine vinegar, cream, lemon juice, salt and pepper in a small bowl. Pour over salad and toss.

Refrigerate for at least 2 hours before serving. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

CategoryFall, Salads

Ingredients