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Use your oven to blacken baby
new potatoes and fennel for this amazing salad that is great warm
or at room temperature.
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Ingredients:
2 lb small red potatoes; washed
2 ANDY BOY fennel; trimmed; quartered lengthwise
1/2 C olive oil
Salt and freshly ground pepper
1/3 C pitted Nicoise olives; chopped
1/3 C green onions; chopped
6 T red wine vinegar
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Directions:
| 1. |
Set broiler rack about 6 inches
from heat. Turn on broiler. |
| 2. |
Toss potatoes and Andy Boy fennel in 1/4
C 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. |
| 3. |
Bake in 400-degree oven until just tender,
about 15-20 minutes. Do not overcook potatoes. |
| 4. |
When cool enough to handle, cut potatoes
and fennel into 1/2-inch dice. Toss with remaining oil and 6
tablespoons vinegar. 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. |
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Serves 6 |
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