Crispy Roasted Potato and Fennel Salad with Shallot-Lemon Dressing

Yields:

6 - 8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr

Crispy roasted potatoes and caramelized fennel make this salad hearty enough to serve as a main course, yet versatile enough to pair with nearly any meal. A bright shallot-lemon dressing adds just the right amount of tangy flavor, while fresh herbs bring everything together. Add roasted or rotisserie chicken or roasted salmon if you want a complete dinner.

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• 2 tsp. lemon zest plus 1/4 cup lemon juice
• 1 shallot, finely chopped
• 1 clove garlic, smashed
• Kosher salt and freshly ground black pepper
• 1 tsp. pure maple syrup
• 1/2 cup olive oil, divided
• 1 1/2 lb. baby yellow potatoes, halved
• 2 large heads fennel, cored and cut into 1-inch-wide strips
• 6 sprigs thyme
• 1 (4-ounce) package baby kale
• 1/3 cup chopped roasted and salted almonds
• 1/3 cup chopped dried cranberries
  1. Step 1Preheat oven to 450°F with the racks in the lower and upper positions. Combine lemon zest and juice, shallot, and garlic in a bowl. Season with salt and pepper. Let sit at least 30 minutes and up to 2 hours. Discard garlic. Add maple syrup and ¼ cup oil and whisk to combine. Season with salt and pepper.
  2. Step 2Meanwhile, toss together potatoes, fennel, thyme, and remaining ¼ cup oil in a bowl. Season with salt and pepper. Divide between 2 large rimmed baking sheets, making sure potatoes are cut side down. Bake, rotating pans halfway through, until potatoes are golden brown and everything is tender, 20 to 25 minutes.
  3. Step 3Transfer roasted vegetables to a bowl. Add kale, almonds, cranberries, and dressing, then stir to combine. Serve immediately.

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