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2 pounds small red potatoes, washed
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:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 medium fennel bulbs, trimmed, quartered length-wise
1/2 cup extra virgin olive oil
Salt
Freshly ground pepper
1/3 cup pitted Nicoise olives, chopped
1/3 cup green onions, chopped
6 to 7 tbsp. red wine vinegar
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.