Charred New Potato And Fennel Salad
Serving Size : 6 Preparation Time: 0:0
Ingredients for prepare Charred New Potato And Fennel Salad
:
| 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
charred new potato and fennel salad |
| 1/3 | cup | pitted nicoise olives - chopped |
| 1/3 | cup | green onions - chopped |
| 6 | tb | red wine vinegar - (6 to 7) |
recipe Charred New Potato And Fennel Salad
Preparation time: 25 minutes. Cooking time: 25 minutes. 1.
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Set broiler rack about 6 inches from heat. Turn on broiler. 2. Toss potatoes
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and fennel in 1/4 cup olive oil; reserve any extra oil. Spread in single layer on
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broiler pan. Lightly season with salt and pepper. Broil until blistered and slightly blackened, turning once, about
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5 minutes per side. Bake in 400-degree oven until just tender, about 15-20 minutes. Do not
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overcook potatoes. 3. When cool enough to handle, cut potatoes and fennel into 1/2-inch dice.
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Toss with all oil, 6 tablespoons vinegar and remaining ingredients. Season to taste. Add
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remaining tablespoon vinegar if needed. Can be made several hours ahead and kept at
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room temperature or a day ahead and refrigerated, covered airtight. Let come to room
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temperature before serving. Adjust seasoning. 'This salad would be a great accompaniment to any grilled meat
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or poultry. Try to make it several hours or a day ahead so the flavors have a
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chance to deepen and meld together.' From the Four Seasons, Abby Mandel,
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The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.
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