• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Charred New Potato and Fennel Salad

  • Recipe Submitted by on

Category: Salads, Potatoes

 Ingredients List

  • 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


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

'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.'

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