| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Salads, And, Dressings | 6 | Servings | |
INGREDIENTS
| 4 | md | Smooth-skinned potatoes |
| (about 2 lbs) | ||
| 1/4 | c | Sherry wine vinegar |
| 1 | Clove garlic — minced or | |
| Pressed | ||
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Whole white or black |
| Peppercorns — coarsely | ||
| Crushed | ||
| 1/3 | c | Salad oil |
| 1/4 | c | Onion — finely chopped |
| 1 | c | Fresh fennel — thinly |
| Sliced |
INSTRUCTIONS
1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes and slice them about 1/4 inch thick. (You should have about 6 cups.) Place in a large bowl. 2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar, allspice, and peppercorns. Using a whisk or fork, gradually beat in oil until well combined. 3. Pour about half of the dressing over potatoes. Add onion and mix lightly. Cover and refrigerate for at least 2 hours (or as long as over night, if you wish). 4. Lightly mix in fennel and remaining dressing. Refrigerate until cold. Recipe By : the California Culinary Academy From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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