Charred New Potato And Fennel Salad

Recipe Ingredients

2 lbs	908g / 32oz	Small red potatoes - washed
2 lbs	908g / 32oz	Fennel bulbs; trimmed - quartered (medium) lengthwise
1/2 cup	118ml	Light-tasting olive oil
		Salt
		Freshly ground pepper
1/3 cup	48g / 1.7oz	Pitted nicoise olives - chopped
1/3 cup	20g / 0.7oz	Green onions - chopped
6 tablespoons	90ml	Red wine vinegar

Recipe Instructions

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

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

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 400F oven until just tender, about 15-20 minutes. Do not overcook potatoes.

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.'

Source:
From the Four Seasons, Abby Mandel, The Weekend Cook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.