Chef Todd Fisher
Roasted Cipolline Onion and Purple Potato Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
25 minutes
Cook Time
30 minutes
Author:
Chef Todd Fisher
Ingredients
-
1 bag Cipolline Onions
-
1 package Purple Potatoes
-
1 package Yukon Gold Potatoes
-
2 stalks organic celery, diced
-
1 bunch organic parsley, chopped
-
1 tablespoon thyme (fresh) chopped
-
1 bulb fennel - (fresh) diced
-
1 tablespoon olive oil
-
1/2 cup mayonnaise
-
2 tablespoons whole grain mustard
-
1/4 cup red wine vinegar
-
1 tablespoon sugar
-
Salt and fresh ground black pepper
Directions
Toss cipolline onions in 1 tbsp. olive oil and roast in a baking dish covered for 15 minutes. Remove from oven and cool.
While onions are roasting, boil potatoes whole, until tender (knife should insert easily).
Cool potatoes in an ice bath. Once onions are cool, take each onion and it should easily pop out of the skin; the onion will be tender, but not soft.
Cut the onions in half and quarter the potatoes.
In a mixing bowl, mix all the other ingredients and adjust seasoning with salt & fresh cracked black pepper.
Gently mix in potatoes and cipolline onions.
Serve very cold as an appetizer or salad.
Optional
Garnish each serving with a small amount of caviar.
Filed in:
Cipolline Onions,
Fennel,
Organic Celery,
Organic Parsley,
Purple Potato,
Roasted,
Roasted Cipollini Onion,
Roasted Cipollini Onion and Purple Potato Salad,
Salad,
Side Dish,
Thyme,
Yukon Gold Potatoes
