Charred New Potato And Fennel Salad Recipe

Preparation time: 25 minutes.

Cooking time: 25 minutes.

Step 1

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

Step 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.

Step 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.

Things You'll Need

  • 2lb Small red potatoes;
  • - washed
  • 2md Fennel bulbs; trimmed,
  • - quartered lengthwise
  • 1/2c Light-tasting olive oil
  • Salt
  • Freshly ground pepper
  • 1/3c Pitted Nicoise olives;
  • - chopped
  • 1/3c Green onions; chopped
  • 6 Or 7 tb red wine vinegar

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