Fennel and Charred Potato Salad
Use your oven to blacken baby new potatoes and fennel for this amazing salad that is great warm or at room temperature.
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
- Set broiler rack about 6 inches from heat. Turn on broiler.
- 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.
- Bake in 400-degree oven until just tender, about 15-20 minutes. Do not overcook potatoes.
- 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.