This salad is a wild combo of textures between the seared fennel and boiled potatoes. Feel free to add some hearty greens like baby kale, spinach, or shaved cabbage if desired.
Ingredients
2 lbs potatoes any variety, cut into cubes
4 oz butter, softened
2 anchovy filet, minced
1 shallot, minced
1 lemon, zest
5 sprigs parsley, chopped
3 heads mini fennel, cut in half
baby kale, spinach, or shaved cabbage (optional)
Method
Boil the potatoes in salted water until tender and then drain
Combine the butter, anchovy, shallot, lemon zest, and parsley
Heat a frying pan over high heat until smoking hot
Add a glug of neutral oil and sear the fennel, cut side down, until deeply caramelized
Flip, turn down the heat to medium, and roast the other side until tender
When tender, remove from the heat, and add the lemon juice
To serve: toss the warm potatoes with the greens if using, lay the potatoes on a platter, top with the seared fennel, and dot the butter all over