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45 minutes
Prep: 20 minutes
Cook: 25 minutes
290 calories per serving view nutrition facts
6 servings
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| 2 | pounds | potatoes | |
| 2 | medium | fennel bulbs | |
| 1/2 | cup | olive oil | |
| 1/3 | cup | scallions, spring or green onions | chopped |
Set broiler rack about 6 inches from heat. Turn on broiler.
Toss potatoes and fennel in 1/4 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 15-20 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.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 3.0g | 11% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 1% | Vitamin C | 20% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have come to the conclusion that my first year in college was definitely a weird one. There were new experiences and events I was a part of; some I liked and others that have easily been forgotten. ...
this dish lives up to it's name-i cut back the amount of peppers to two tablespoons and it still killed me! slow burn all the way and an excellent meal.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
