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  • Steak Salad With Roasted Potatoes and Fennel
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    Steak Salad With Roasted Potatoes and Fennel

    Steak Salad With Roasted Potatoes and Fennel Ingredients: 1 1/2 pounds steak, 1 inch thick (I use fillets) 1 large or 2 small fennel bulbs 5 mediums new potatoes Oil Salt and pepper 1/2 a shallot, roughly chopped 1/4 cup mayo 1/4 cup red wine vinegar 2 Tb. dijon mustard 2 Tb. oil 1 Tb. honey or agave 5 oz, arugula leaves 1/2 cup golden raisins Instructions: Preheat the oven to 425*. Cut the stalks off the fennel bulb—save the stalks for another dish or stock-making. Cut the bulb in half through the core. Remove the core, then slice the bulb vertically into 1/3 inch wedges. Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles. Lay the potatoes on one…

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