Fingerling Potato Salad With Fennel

Directions

1. To make the vinaigrette: In a small bowl, whisk together shallots, 1 Tbsp. vinegar, and extra virgin olive oil. Season to taste with salt and pepper. Set aside for 20 min to marry flavors.
2. Put potatoes in a large saucepan with salted water to cover. Bring to a boil over high heat, then adjust heat to maintain a simmer. Cover partially and cook till a knife pierces the potatoes easily, 12 to 15 min. Drain and peel while warm. Slice potatoes about 1/4 inch thick. Transfer to a large bowl, add in half the vinaigrette (about 2 Tbsp.) and 1 Tbsp. chervil, and toss gently to coat. Taste and adjust seasoning.
3. Cut fennel bulb in half to make 2 wedges. Cut away the core. Slice wedges crosswise as thinly as possible. (A mandoline or possibly other manual vegetable slicer is helpful.) In a bowl, combine fennel with remaining vinaigrette and remaining Tbsp. chervil. Toss gently, then taste and adjust seasoning.
4. One hour before serving, combine potatoes and fennel and toss gently. Taste and adjust seasoning. It may need more salt.
5. This recipe yields 4 servings.