All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Full disclosure – I saw this recipe on Foodness Gracious & had to try it. I made it for my Memorial Day BBQ & was under great time pressure to cook everything & photograph things & still get the house prepped for guests etc – and I never got photographs of this salad that looked as appetizing as this salad actually is. Even the edible flowers just look messy – so please forgive the sub-par images – but this salad is clean & light & different. Watercress is spicy & fennel has that mild licorice flavor (shave or slice the fennel very thinly to avoid pieces that might be overpoweringly flavorful) & the avocado & potatoes add a creamy mellowness that balances it all out. Truly a delightful salad. The original recipe had pancetta in it but I eliminated that.
Vegan Fingerling Potato, Avocado, Fennel and Watercress Salad
1 pound very small potatoes
4 tablespoons fresh lemon juice
4 tablespoons olive oil
½ cup finely sliced (shaved) fennel
1 teaspoon chopped fresh lemon thyme (or regular thyme)
1 large ripe avocado
Salt and cracked black pepper
1 large bunch watercress leaves
Edible flowers as garnish (optional)
Bring 1½ quarts of water to a boil.
Add the potatoes and cook for about 10 minutes or until you can pierce them easily with a sharp knife.
Once the potatoes are cooked, drain and fill the pot with cold water and ice to. Set aside to cool.
Combine the lemon juice and olive oil and whisk well.
Drain the potatoes once more from the cold water and pat dry with a paper towel.
Transfer to a large bowl, chopping any large sized potatoes in half.
Add the fennel and thyme.
Peel the avocado and cut into dice. add to the bowl.
Season with salt and pepper.
Add the watercress leaves and gently pour in the oil and lemon mixture.
Toss well and serve at once.