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Charred New Potato and Fennel Salad

 
Charred New Potato and Fennel Salad
20

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Yield

6

servings

Prep

5

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 pounds potatoes
2 medium fennel bulb
*
½ cup olive oil
cup scallions, spring or green onions
chopped

Directions

Set broiler rack about 6 inches from heat. Turn on broiler.

Toss potatoes and fennel in ¼ cup olive 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 degrees oven until just tender, about 15 to 20 minutes.

Do not overcook potatoes.

When cool enough to handle, cut potatoes.

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.

 

* not incl. in nutrient facts

Reviews

over 4 years

It came out delicious, and very easy to make. We simply served the roasted vegetables over a bed of lightly seasoned greens, yum!

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 29056% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 20%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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