*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Small red potatoes
                         - washed
    2       md           Fennel bulbs -- trimmed,
                         - quartered lengthwise
      1/2   c            Light-tasting olive oil
                         Freshly ground pepper
      1/3   c            Pitted Nicoise olives
                         - chopped
      1/3   c            Green onions -- chopped
    6                    Or 7 tb red wine vinegar
   Preparation time: 25 minutes.  Cooking time: 25
   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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