And just like that, my three-day staycation is over. I can’t complain. It was the perfect end to a week of being spoiled and entertained by friends and family.
The highlights?
- Receiving a shipment from Cal-Organic Farms and using some of the produce to make this delicious roasted fennel and potato salad with bagna càuda dressing
- Meeting up with my mom to eat lunch and shop at Santana Row (She insisted on buying me sunglasses from Warby Parker as an early birthday gift.)
- Catching up with friends at Joe & The Juice in Palo Alto (They insisted on treating me to a drink for my upcoming birthday, too.)
- Picnicking at Hog Island Oyster Co. in Marshall
- Chowing down on fried calamari, fennel sausage pie and potato and ricotta gnocchi at Pizza Antica
- Hiking around Bernal Hill and then enjoying an unforgettable lunch at Anchor Oyster Bar on my actual birthday
Needless to say, I felt very loved. But back to the roasted fennel and potato salad with bagna càuda dressing. It’s the perfect dish to prepare and polish off on a warm summer day. And unlike some salads, it’s filling, so you won’t be left wanting more.
Recipe adapted from Food & Wine.
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
- 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.
- 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.
- 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.
- 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.
