Charred New Potato & Fennel Salad
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 servingsPrep
5 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 2 | medium |
fennel bulb
|
*
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 2 | medium |
fennel bulb
|
*
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
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.
