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CHARRED NEW POTATO AND FENNEL SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
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2 lb Small red potatoes
- washed
2 md Fennel bulbs -- trimmed,
- quartered lengthwise
1/2 c Light-tasting olive oil
Salt
Freshly ground pepper
1/3 c Pitted Nicoise olives
- chopped
1/3 c Green onions -- chopped
6 Or 7 tb red wine vinegar
Preparation time: 25 minutes. Cooking time: 25
minutes.
1. Set broiler rack about 6 inches from heat. Turn
on broiler.
2. Toss potatoes and fennel in 1/4 cup olive oil;
reserve any extra oil. Spread in single layer on
broiler pan. Lightly season with salt and pepper.
Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree
oven until just tender, about 15-20 minutes. Do not
overcook potatoes.
3. When cool enough to handle, cut potatoes and
fennel into 1/2-inch dice. Toss with all oil, 6
tablespoons vinegar and remaining ingredients. Season
to taste. Add remaining tablespoon vinegar if needed.
Can be made several hours ahead and kept at room
temperature or a day ahead and refrigerated, covered
airtight. Let come to room temperature before serving.
Adjust seasoning.
'This salad would be a great accompaniment to any
grilled meat or poultry. Try to make it several hours
or a day ahead so the flavors have a chance to deepen
and meld together.'
From the Four Seasons, Abby Mandel, The Weekend Cook,
Chicago Tribune, 7/18/93. Christie Aspegren,
September 93 Round Robin.
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