Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Small red potatoes; washed |
| 2 mediums | Fennel bulbs; trimmed, quartered lengthwise |
| ½ cup | Light-tasting olive oil |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| ⅓ cup | Pitted Nicoise olives; chopped |
| ⅓ cup | Green onions; chopped |
| 6 \N | 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 ¼ 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 ½-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 seasoning.
'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.' From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.