Charred New Potato And Fennel Salad

* Exported from MasterCook *

CHARRED NEW POTATO AND FENNEL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Small red potatoes -- washed
2 medium Fennel bulbs; trimmed -- quartered lengthwise
1/2 cup Light-tasting olive oil
Salt
Freshly ground pepper
1/3 cup Pitted Nicoise olives -- chopped
1/3 cup 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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