Added by megaden | Mon 01 Nov 2010 @ 08:25
Potatoes 6-8 PCs.
Fennel 1 PCs.
1 bunch Fresh dill
70 g Capers
White onion 1 PCs.
4 cloves of Garlic
Natural yoghurt or nonfat sour cream 250 g
Salt, pepper, lemon juice
Clean the Potatoes and cut into medium dice. Fennel cut into rings, white onion into semirings, garlic and capers finely chop.
Boil the potatoes in salted water for 10 minutes, move into deep bowl and until hot - add 2 TBL.SP olive oil, pepper, capers, garlic and juice of 1/3 lemon. Mix thoroughly and allow the potatoes to absorb all the aromas of 10-15 minutes.
During this time boil the fennel for 2-3 minutes. White onion scald by boiled water, salt, add olive oil and lemon juice and mix thoroughly.
Collected salad. On the plate put the fennel. Potatoes dress with yoghurt and put on top of fennel. On top put a bit of white onions and fresh dill, decorate by paprika or turmeric.