Ingredients
3/4 pound fingerling potatoes, cut into 1/3-inch-thick coins
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of saffron threads, crumbled
Salt and freshly ground pepper
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 pint heirloom cherry tomatoes, halved or quartered if large
1 small fennel bulb-tough outer layer discarded, bulb cored and finely diced
8 cups mixed baby greens, such as arugula and mesclun (8 ounces)
Preparation
1.In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the garlic, saffron and a pinch each of salt and pepper. Add 2 cups of water to cover and simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and let cool slightly. Discard the garlic. 2.In a large bowl, whisk the mayonnaise with the lemon juice and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the potatoes, tomatoes and diced fennel and toss. Add the mixed baby greens, season with salt and pepper and toss again. Serve right away.
