- Exported from MasterCook
CHARRED NEW POTATO AND FENNEL SALAD
6 Preparation Time :
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method -- -- --
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
25 minutes. Cooking time:
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
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 1/2-inch dice. Toss with all oil,
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. - - - - - - - - - - - - - - - - - -
