| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Salads, Potatoes | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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