| 1 | Preparation time: 25 minutes. |
| 2 | Cooking time: 25 minutes. |
| 3 | Set broiler rack about 6 inches from heat. |
| 4 | Turn on broiler. |
| 5 | Toss potatoes and fennel in ?cup olive oil; reserve any extra oil. |
| 6 | Spread in single layer on broiler pan. |
| 7 | Lightly season with salt and pepper. |
| 8 | Broil until blistered and slightly blackened, turning once, about 5 minutes per side. |
| 9 | Bake in 400°F oven until just tender, about 15-20 minutes. |
| 10 | Do not overcook potatoes. |
| 11 | When cool enough to handle, cut potatoes and fennel into ?inch dice. |
| 12 | Toss with all oil, 6 tablespoons vinegar and remaining ingredients. |
| 13 | Season to taste. |
| 14 | Add remaining tablespoon vinegar if needed. |
| 15 | Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight. |
| 16 | Let come to room temperature before serving. |
| 17 | Adjust seasoning. |
| 18 | "this salad would be a great accompaniment to any grilled meat or poultry. |
| 19 | 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, 7/18/9Christie aspegren, september 93 round robin |
