Here's a great side dish to bring to a cookout, and it's one of the dishes I prepared for a little Labor Day gathering chez moi: roasted potato and fennel salad, courtesy of Food Network. I used fresh fennel from my Colvin Family Farm CSA share and herbs from my yard. This was the first time I ever cooked with fennel, so I thought roasting them along with the potatoes would be foolproof. I was right.
The recipe calls for only a handful of ingredients, mainly a bunch of red potatoes and a couple of bulbs of fennel. Because the fennel from my share was smaller in size than most grocery store fennel, I used all four bulbs (instead of just two bulbs like the recipe says).
Like I said, I've never prepped or cooked fennel. But thank goodness for the Internet, right? Because you can learn how to do anything with a simple Google search.
I found this great video from Melissa Clark of The New York Times in which she explains how to properly cut fennel:
So after cutting up my fennel the RIGHT way (thanks, Melissa!), I roasted the fennel with the cut up chunks of red potatoes -- all of it drizzled with olive oil and seasoned with salt and pepper. As everything roasted in the oven, I put together the "dressing" for the salad using light mayo, chives, and parsley. When the roasted taters and fennel were finished, I let it cool before mixing it in with the herbed mayo. After combining all of the ingredients, I then chilled the salad in the refrigerator until it was eatin' time.
In an hour's time, I had enough roasted potato and fennel salad to feed the Brady Bunch (including Alice). Because the Labor Day gathering was small, I had plenty of leftovers for today, which was great.
The salad was definitely a hit, and I'm glad I found a great way to use the fennel from my CSA share.