While I am not a huge fan of Anise or black licorice, I love hints of it in food, and I am a big fan of fennel in salads. And MaryJane provides a recipe with a beautiful use of it, I think.
Fennel and Chimichurri Salad
Salad
(6 servings)
6 c grilled potatoes
1 bulb fennel, thinly sliced
1/3 c Chimichurri Sauce (Chimichurri is a slightly spicy South American condiment made of oil, vinegar, and fresh herbs.)
Chimichurri Sauce
(1 1/2 cups)
1/4 c onion, finely chopped
1/2 c parsley, finely chopped
3 T cilantro, finely chopped
3 cloves garlic, minced
1/2 t salt
1/2 t cumin, ground
1/2 t red pepper, crushed
1/4 t black pepper, ground
1/2 c olive oil
1/4 c red wine vinegar
Mix all ingredients for Chimichurri Sauce and let stand at room temperature for 2 hours. Toss with warm potatoes and fennel. Serve immediately.
The chimichurri sauce sounds wonderful. We love cilantro here and I buy a fresh bunch almost every week because we never know when we’re going to need it. I’ll have to whip up a batch of this sauce. It seems so versatile. Thanks for introducing it to me!
I love chimichurri sauce and this potato fennel combination sounds delicious.