Fennel and Potatoes with Anchovy Butter
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
