Winter Potato Salad With Fresh Fennel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Smooth-skinned potatoes,
, about 2 lbs
1/4 cup: Sherry wine vinegar,
1 Clove: garlic, minced or
Pressed,
1 tsp: Salt,
1 tsp: Sugar,
1/4 tsp: Ground allspice,
1/4 tsp: Whole white or black,
Peppercorns, coarsely
Crushed,
1/3 cup: Salad oil,
1/4 cup: Onion, finely chopped
1 cup: Fresh fennel, thinly
Sliced,
Directions:
1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes
and slice them about 1/4 inch thick. (You should have about 6 cups.) Place
in a large bowl.
2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar,
allspice, and peppercorns. Using a whisk or fork, gradually beat in oil
until well combined.
3. Pour about half of the dressing over potatoes. Add onion and mix
lightly. Cover and refrigerate for at least 2 hours (or as long as over
night, if you wish).
4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.
Recipe By : the California Culinary Academy
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes
and slice them about 1/4 inch thick. (You should have about 6 cups.) Place
in a large bowl.
2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar,
allspice, and peppercorns. Using a whisk or fork, gradually beat in oil
until well combined.
3. Pour about half of the dressing over potatoes. Add onion and mix
lightly. Cover and refrigerate for at least 2 hours (or as long as over
night, if you wish).
4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.
Recipe By : the California Culinary Academy
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp