New Potato and Fennel Salad|
Charred New Potato and Fennel Salad
2 lb Small red potatoes;
2 md Fennel bulbs; trimmed,
- quartered lengthwise
1/2 c Light-tasting olive oil
Freshly ground pepper
1/3 c Pitted Nicoise olives;
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
'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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini