*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Small red potatoes -- washed
    2      medium        Fennel bulbs; trimmed -- quartered lengthwise
      1/2  cup           Light-tasting olive oil
                         Freshly ground pepper
      1/3  cup           Pitted Nicoise olives -- chopped
      1/3  cup           Green onions -- chopped
    6                    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 1/4 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 1/2-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.
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