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Charred New Potato And Fennel Salad

Charred New Potato And Fennel Salad is a salads recipe made with Red Potatoes, Fennel Bulbs Trimmed, Pitted Nicoise Olives, Green Onions, and Red Wine Vinegar. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 lb
• 2
• 1/2 cup
• 1/3 cup
• 1/3 cup
• 6 tbsp

Method (preview)

1. 1

   Preparation time: 25 minutes. Cooking time: 25 minutes.

2. 2

   Set broiler rack about 6 inches from heat. Turn on broiler.

3. 3

   Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil.

4. 4

   Spread in single layer on broiler pan.

5. 5

   Lightly season with salt and pepper.

6. 6

   Broil until blistered and slightly blackened, turning once, about 5 minutes per side.

7. 7

   Bake in 400-degree oven until just tender, about 15-20 minutes.

8. 8

   Do not overcook potatoes.

9. 9

   When cool enough to handle, cut potatoes and fennel into 1/2-inch dice.

10. 10

    Toss with all oil, 6 tablespoons vinegar and remaining ingredients.

11. 11

    Season to taste.

12. 12

    Add remaining tablespoon vinegar if needed.

13. 13

    Let come to room temperature before serving.

14. 14

    Adjust seasoning.

15. 15

    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.

16. 16

    Christie Aspegren, September 93 Round Robin.

17. 17

    Nutr. Assoc.: 0