{"id":1595,"date":"2010-03-08T07:45:59","date_gmt":"2010-03-08T15:45:59","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1595"},"modified":"2010-03-08T07:45:59","modified_gmt":"2010-03-08T15:45:59","slug":"cucumber-fennel-roasted-fingerling-potato-salad-with-parsleyed-yogurt","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1595","title":{"rendered":"Cucumber, Fennel &#038; Roasted Fingerling Potato Salad with Parsleyed Yogurt"},"content":{"rendered":"<p><strong>By Barbara Lynch, recipe from Fine Cooking<\/strong><\/p>\n<p>1-1\/2 lb. fingerling potatoes<br \/>\n1\/4 cup extra-virgin olive oil; more to taste<br \/>\nKosher salt and freshly ground black pepper<br \/>\n1\/2 lb. haricot verts or slender green beans, trimmed<br \/>\n1-1\/2 cups plain whole-milk Greek yogurt, such as Fage Total<br \/>\n1-1\/2 Tbs. chopped fresh flat-leaf parsley<br \/>\n3 medium stalks celery, trimmed and sliced 1\/8 inch thick on a sharp diagonal<br \/>\n1 English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1\/8 inch thick on the diagonal<br \/>\n1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1\/8 inch thick<br \/>\n1 small red onion, halved and sliced crosswise 1\/8 inch thick<br \/>\n1 Tbs. fresh lemon juice; more to taste<\/p>\n<p>Heat the oven to 400\u00b0F. On a small-rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.<\/p>\n<p>Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.<\/p>\n<p>Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.<\/p>\n<p>To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.<\/p>\n<p>Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.<\/p>\n<p>Make Ahead Tips<\/p>\n<p>You can prepare both the yogurt and the vegetables a few hours ahead of serving. Stir together the yogurt, parsley, and seasonings and refrigerate, covered. Combine all the vegetables but the potatoes in a bowl but don\u2019t dress them. Cover the vegetables with a damp paper towel and keep refrigerated; leave the potatoes at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Barbara Lynch, recipe from Fine Cooking 1-1\/2 lb. fingerling potatoes 1\/4 cup extra-virgin olive oil; more to taste Kosher salt and freshly ground black pepper 1\/2 lb. haricot verts or slender green beans, trimmed 1-1\/2 cups plain whole-milk Greek yogurt, such as Fage Total 1-1\/2 Tbs. chopped fresh flat-leaf parsley 3 medium stalks celery,&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":209,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1595","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1595"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1595\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/209"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}