I adore my CSA. I truly do. But at times it can be difficult to keep up with the bounty of produce...particularly the items that are not in my usual repertoire.
Fennel, for example.
I love the slight anise taste of fennel. Shaved in salads, roasted with beets, sautéed and drizzled with vinaigrette, adding a touch of crunch to tuna or chicken salads. But I'm sitting four bulbs right now.
Time to sneak some into a twist on German-style potato salad. Key ingredients? Potatoes. Bacon. Vinegar.
Done, done and done.
the recipe is my own
2 1/2 lbs purple and/or yellow potatoes
1/2 cups cider vinegar
1 1/2 tsp toasted fennel seeds
1 bulb of fennel, diced
6 strips of bacon
1 tsp honey
2 tsp dijon mustard
2 Tbsp extra virgin olive oil
1/2 cup fennel fronds, chopped
2 green onions, thinly sliced
Preheat the oven to 425 degrees F.
Scrub the potatoes and pat dry. Cut into 1-inch chunks. Lightly oil a baking sheet and arrange the potatoes in a single layer. Generously sprinkle with salt. Roast for 30 to 35 minutes, flipping once, or until potatoes are tender and lightly browned.
In a glass bowl or measuring cup, combine the vinegar and fennel seeds. Allow to rest for 5-10 minutes for the fennel flavor to permeate the vinegar.
Meanwhile, heat a large cast iron skillet over medium-high heat. Add the bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain. Add the diced fennel to the bacon fat in the skillet and sautée for 3-4 minutes, or until fragrant tender. Carefully add the vinegar with fennel seeds and cook for 2 minutes more. Whisk in the honey, mustard, and oil.
In a large bowl combine the hot fennel dressing with the roasted potatoes and toss gently to coat. Fold in the green onions and fennel fronds. Coarsely chop the reserved bacon and gently toss to distribute. Season with salt and pepper, to taste.