Recipe: Easy Fennel and Raclette Potato Salad

Photo courtesy of Five Prime.
Photo courtesy of Five Prime.

Ingredients

1 large fennel

3 medium-size raclette or new potatoes
Juice of one blood orange
Olive oil
Salt and pepper to taste
1 1/2 to 2 teaspoons Country Potato spice* OR aniseed/fennel seeds

Preheat grill or broiler.

Cut stalk end of fennel out, then slice thinly in the lengthwise direction.

Scrub potatoes, but do not skin. Slice thinly.

Spread fennel and potatoes onto a heavy roasting tin, in a single layer. Brush both sides with olive oil.

Grill under broiler until nice and brown. Remove tin from oven, and use a metal spatula to turn them, taking care to still have a single layer.

Put back under broiler. When cooked but not yet brown, add spices. Stir well and put back under broiler. When golden brown, remove from oven.

Put mixture into a mixing bowl. Pour juice of one blood orange over mixture. Mix gently but thoroughly, so that the vegetables absorb the juice.

Set aside for 5 minutes so that all the flavors blend together.

Serve warm, either as a salad or side dish. It is a perfect accompaniment to grilled cod or even salmon, and why not chicken?

*Country Potato spice is readily available in Switzerland, but if you don’t have access to it, you can make your own. It’s great on oven fries, chicken breast, and all sorts of other bland dishes you just want to liven up. It is a mixture of curcuma, cumin, coriander, ground manioc, fenugreek, garlic, salt, fennel seeds, chili powder, pepper, paprika, marjoram, ginger, garlic and a touch of sugar.

This recipe was originally published on GenevaLunch.

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Nov 21 / Jonell Galloway

Spontaneous Cuisine: Easy Fennel and Raclette Potato Salad

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Recipe: Easy Fennel and Raclette Potato Salad

Photo courtesy of Five Prime.
Photo courtesy of Five Prime.

Ingredients

1 large fennel

3 medium-size raclette or new potatoes
Juice of one blood orange
Olive oil
Salt and pepper to taste
1 1/2 to 2 teaspoons Country Potato spice* OR aniseed/fennel seeds

Preheat grill or broiler.

Cut stalk end of fennel out, then slice thinly in the lengthwise direction.

Scrub potatoes, but do not skin. Slice thinly.

Spread fennel and potatoes onto a heavy roasting tin, in a single layer. Brush both sides with olive oil.

Grill under broiler until nice and brown. Remove tin from oven, and use a metal spatula to turn them, taking care to still have a single layer.

Put back under broiler. When cooked but not yet brown, add spices. Stir well and put back under broiler. When golden brown, remove from oven.

Put mixture into a mixing bowl. Pour juice of one blood orange over mixture. Mix gently but thoroughly, so that the vegetables absorb the juice.

Set aside for 5 minutes so that all the flavors blend together.

Serve warm, either as a salad or side dish. It is a perfect accompaniment to grilled cod or even salmon, and why not chicken?

*Country Potato spice is readily available in Switzerland, but if you don’t have access to it, you can make your own. It’s great on oven fries, chicken breast, and all sorts of other bland dishes you just want to liven up. It is a mixture of curcuma, cumin, coriander, ground manioc, fenugreek, garlic, salt, fennel seeds, chili powder, pepper, paprika, marjoram, ginger, garlic and a touch of sugar.

This recipe was originally published on GenevaLunch.

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Filed under Eating, Recipes, Spontaneous Cuisine
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