Local Food Recipe – Potato, artichoke and fennel salad
Our Local Food Challenge is starting this Sunday! Throughout the challenge we will be posting recipes and tips to help you complete your challenge. Some of them you may have seen before, so give a shoutout to our wonderful supporters! Remember, you can still participate, or pledge to any of our participants!
One of our chef participants in the Local Food Challenge, Andrea Carlson, has been keeping us posted with new local recipes! Try this out while doing the local food challenge and I’ll keep you posted for recipes as she sends them my way! You can also pledge her for doing such a great job!
New potato, artichoke and fennel salad
- 1/4 lb arugula
- 1 head fennel
- 1/2 lb new potato nuggets
- 1 globe artichoke
- 1/4 cup white currants
- 2 oz Montana cheese. From saltspring island cheese co
- 1 stem basil
- 1 small clove garlic
- 1/2 shallot, finely diced
- 2 stem marjoram, picked and chopped
- 2 tbls Agassiz hazelnut oil @edibleBc
- 3 tbls Local vinegar @edible Bc
- Salt from Vancouver Island Salt Co.
Cook potatoes and cut into bite sized pieces. Dress in viaigrette as listed above.
Cool to room temperature. Shave fennel on mandoline. Pick currants from stem pick basil leaves and tear into small pieces. Use vegetable peeler to shave the cheese into thin slices. Clean artichoke and thinly shave on mandoline – raw. Toss immediately in 1 tsp of local light vinegar.
Toss potato, artichoke and fennel together to dress in vinaigrette. Arrange on plate with currants, cheese and basil and arhugula to finish.