Grilled Potato and Bean Salad with Shaved Fennel and Fresh Herbs

Adam Anderson, former chef at Lucia's (currently at Whole Foods), creates Simple, Good, and Tasty recipes using the ingredients from our Harmony Valley Farm CSA boxes each week.

This is a salad that uses the grill to transform something pretty straightforward into a dish that's uniquely delicious. It's important not to do too much when working with seasonal/fresh produce - this salad lets the amazing quality of the produce do the talking. This would be good served at room temperature along side some poached or grilled fish. Enjoy!

Grilled Potato and Bean Salad with Shaved Fennel and Fresh Herbs

Serves 5-6


  • 3 Lbs. - New Potatoes, cut in half
  • ¾ Lb. - Waxed Beans (Green and Yellow), cleaned
  • 1 Med-Lg - Fennel, save the fronds for the salad
  • ½ Cup - Olive Oil
  • ¼ Lb. - Arugula
  • ¼ Cup - Basil, chiffonade
  • ¼ Cup - Parley, chiffonade
  • ¼ Cup - Chive, cut into ½ inch sticks
  • ½ Cup - Lemon Juice, fresh squeezed
  • 1 Cup - Olive Oil/Canola Oil Blend
  • 1 Clove - Garlic, minced
  • 2 Tbsp - Dijon Mustard
  • tt - Salt and Pepper


  1. Preheat grill to high. Preheat oven to 350° F. Toss the potatoes with ¼ cup of olive oil, salt, and pepper. Place them on the grill cut side down and grill until there are some nice grill marks on them. (You're just looking for the grill flavor and marks.) Once this is achieved, place the potatoes on a sheet pan and bake in preheated oven for 15 minutes or until cooked through. Cool to room temperature.
  2. Toss the waxed beans with ¼ cup olive oil, salt, and pepper. Grill for about 5 minutes and set aside at room temperature.
  3. With a mandolin or a knife, cut the fennel bulb in half lengthwise and remove the core. Thinly slice/shave the fennel crosswise.
  4. Make the lemon vinaigrette by putting lemon juice and garlic into a bowl and slowly whisk in the one cup of olive oil/canola oil blend to emulsify. Season to taste with salt and pepper.
  5. Combine grilled potatoes, wax beans, shaved fennel, arugula, herbs and vinaigrette and toss.  Season to taste with salt and pepper. Enjoy either at room temperature or cold.