Grilled Potato and Fennel Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A wonderful side dish with fish, chicken, or beef. Adapted from Simply Tuscan. Ingredients:
1 cup mayonnaise |
2 tablespoons fresh lemon juice |
1 clove garlic, minced |
2 scallions, sliced thin |
salt & freshly ground black pepper, to taste |
4 idaho potatoes, peeled,sliced 1/4 inch thick,and brushed with extra virgin olive oil |
2 fennel bulbs, stalks and bottom trimmed off,rinced,quartered,sliced 1/4 inch thick,and brushed with extra virgin o |
Directions:
1. Whisk mayo with lemon juice, garlic, scallions, and salt and pepper (if its thicker than heavy cream, thin with a little water) Grill potato slices on a covered grill until they are brown and tender (about 2-3 minutes) Grill the fennel for 2 minutes per side, uncovered.
2. Arrange the potato and fennel slices in an alternating pattern on a large platter and drizzle with the sauce.
|
|