God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Any other Jewish teacher made very sure that his teaching was documented with extensive quotations from Scripture and with the names of his teachers added to give weight to his opinion; his authority must always be second-hand. But not Jesus. He simply laid down the law.
R.T. France
Charred New Potato and Fennel Salad
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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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