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Potato and Fennel Salad (P)
Source: The Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93
Serves: 6

2 pounds small red potatoes, washed
2 medium fennel bulbs, trimmed, quartered length-wise
1/2 cup extra virgin olive oil
Freshly ground pepper
1/3 cup pitted Nicoise olives, chopped
1/3 cup green onions, chopped
6 to 7 tbsp. red wine vinegar

Set broiler rack about 6" from heat. Turn on broiler.

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°F oven until just tender, about 15 to 20 minutes. Do not overcook potatoes.

When cool enough to handle, cut potatoes and fennel into 1/2" 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.

Poster's Notes:
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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A