Cucumber, fennel and roasted potato salad

November 2011

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Every few months, in an effort to jump back on the cooking bandwagon, I find myself picking up a new cookbook or magazine to jump start the process. This time, I picked up a fresh, summer grill-type magazine that had this delicious recipe:

Jon and I both loved the salad, but Jon didn't care for the greek yogurt on the side. I'll definitely be making this again and taking Jon's portion of the yogurt. It's a fresh, tasty, interesting mix of veggies.

Cucumber, fennel and roasted potato salad

Serves 6 to 8

1 1/2 lb. Fingerling potatoes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 lb. Haricots verts or slender green beans, trimmed
1 1/2 cups plain whole-milk yogurt
1 1/2 TBS Chopped fresh flat-leaf parsley
3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
1 English cucumber, peeled, halved lengthwise, seeded and sliced 1/8 inch thick on the diagonal
1 medium bulb fennel, trimmed, halved lengthwise, cored, and sliced crosswise 1/8 inch thick
1 small red onion, halved and sliced crosswise 1/8 inch thick
1 tbs. Fresh lemon juice

Heat the oven to 400 degrees F. On a small rimmed baking sheet, toss the potatoes with 1 TBS of the oil and season with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Let the potatoes cool to serve warm or at room temperature.

Bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender, 3 to 4 minutes. Drain and run under cold water until cool.

Combine the yogurt and parsley and season well with salt and pepper. Keep chilled until ready to serve.

To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel and red onion in a large bowl and toss with the remaining 3 TBS oil and the lemon juice. Season well with salt and pepper, toss and add more juice or olive oil if needed.

Serve the salad with a large dollop of yogurt.