Charred new potato & fennel salad
Last updated 6/12/2012 12:47:06 AM. Recipe ID 7673. Report a problem with this recipe.
Title: Charred new potato & fennel salad
Categories: Salads, Potatoes
Yield: 6 Servings
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 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.
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