Title: Charred new potato & fennel salad
 Categories: Salads, Potatoes
      Yield: 6 Servings
 
      2 lb Small red potatoes;
           - washed
      2 md Fennel bulbs; trimmed,
           - quartered lengthwise
    1/2 c  Light-tasting olive oil
           Salt
           Freshly ground pepper
    1/3 c  Pitted Nicoise olives;
           - chopped
    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.