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Ingredients
10 pounds new potatoes, peeled and quartered
2 red onions, peeled and shaved
4 bulbs fennel, thinly sliced
1 cup chopped parsley
1 ½ tablespoons of orange zest
Salt and freshly ground black pepper to taste
FOR THE DRESSING
1 cup extra-virgin olive oil
⅓ cup cider vinegar
2 tablespoons Dijon mustard
4 cloves garlic, minced
1 tablespoon salt
12-ounce can anchovy fillets, plus their packing oil
3 bunches fresh Italian parsley
Nutritional analysis per serving (25 servings)
37 grams carbs; 360 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 6 grams fiber; 620 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the potatoes in salted boiling water until tender, about 10 minutes. Drain. Put onions, fennel, parsley and zest in a large serving bowl. Place all dressing ingredients, except the Italian parsley, in a blender and emulsify, about 30 seconds. Add the Italian parsley incrementally and process until liquefied and bright green. When the potatoes are cool, add them to the other vegetables. Pour on the dressing and blend well. (Salad and dressing can be made a day ahead.)
Private Notes