Roasted Fennel and Potato Salad with Bagna Càuda-Dressing
 
 
Makes 4 servings
Ingredients
  • ¼ cup walnuts
  • 2 fennel bulbs, cut into ½"-thick wedges (reserve fronds)
  • 1 pound fingerling potatoes, halved lengthwise
  • 6 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 4 anchovy fillets in oil, removed from oil
  • 1 tablespoon capers, drained
  • 1 garlic clove, smashed
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons unsalted butter, melted and cooled
  • 2 heads endive, thinly sliced crosswise
  • ½ head radicchio, thinly sliced
Instructions
  1. Preheat oven to 425 degrees. Place walnuts in a 9" pie plate. Bake, stirring occasionally, until fragrant, about 5 minutes. Remove from the oven, let cool and then roughly chop.
  2. Line a baking sheet with parchment paper. Place fennel on one side of the baking sheet. Place potatoes on the other side of the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper; toss to coat. Arrange vegetables in a single layer, cut side down, and bake for 30 minutes or until caramelized and fork tender. Remove from the oven and transfer to a large bowl.
  3. Meanwhile, combine the anchovies, capers, garlic, lemon zest and lemon juice in a food processor and pulse until finely ground. Add butter and remaining 4 tablespoons olive oil and purée until smooth. Drizzle over roasted vegetables and toss gently to combine.
  4. Add endive and radicchio to bowl with roasted vegetables and toss gently to combine. Season with salt and pepper to taste. Top with toasted walnuts and reserved fennel fronds.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-fennel-and-potato-salad/