Ingredients
- 400 degree oven until just tender
- 6 from hea turn on broiler (inches)
- 2 fennel bulbs
- 1/2 dice
- 2 lb potatoes (red)
- 7 tb wine vinegar (red)
- 1/2 c tasting olive oil (light)
- 1/4 cup olive oil
- 3/8 c pitted nicoise olives
- 3/8 c green onions
- some salt and pepper
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.
