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Warm Grilled Potato and Fennel Salad with Herbed Buttermilk Dressing (Emeril Lagasse) Recipe

Warm Grilled Potato and Fennel Salad with Herbed Buttermilk Dressing (Emeril Lagasse) Recipe

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Warm Grilled Potato and Fennel Salad with Herbed Buttermilk Dressing (Emeril Lagasse)

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Ingredients

Count

Nutrition

196

Calories

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Ingredients:

Serving

2 lb small white potatoes , scrubbed clean and patted dry
3 tbsp olive oil
salt
freshly ground black pepper
1 large fennel bulb, stem removed and fronds reserved, wiped clean, bottom left intact, and cut lengthwise into 1/4-inch slices
1 large sweet onion , such as walla walla, texas sweet, maui or vidalia, peeled, ends trimmed , and cut lengthwise into 1/4-inch slices
herbed buttermilk dressing , recipe follows

Directions:

Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges.
Meanwhile, brush the fennel and onion slices on both sides with the remaining olive oil and lightly season with salt and pepper. Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side. Remove from the grill and place on a cutting board. Roughly chop.
Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
Herbed Buttermilk Dressing:
3/4 cup buttermilk
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/4 teaspoon hot red pepper sauce
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh dill leaves
1 1/2 teaspoons minced fresh garlic
1 teaspoon chopped fresh oregano leaves
Reserved fennel fronds
In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly.
Yield: 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.93 Kcal (820 kJ)
Calories from fat	63 Kcal
		% Daily Value*
Total Fat	7g	11%
Sodium	48.88mg	2%
Potassium	842.36mg	18%
Total Carbs	31.33g	10%
Sugars	4.27g	17%
Dietary Fiber	4.75g	19%
Protein	3.97g	8%
Vitamin C	21mg	35%
Iron	1.9mg	11%
Calcium	43.7mg	4%

Amount Per 100 g
Calories	77.65 Kcal (325 kJ)
Calories from fat	24.97 Kcal
		% Daily Value*
Total Fat	2.77g	11%
Sodium	19.37mg	2%
Potassium	333.83mg	18%
Total Carbs	12.42g	10%
Sugars	1.69g	17%
Dietary Fiber	1.88g	19%
Protein	1.57g	8%
Vitamin C	8.3mg	35%
Iron	0.8mg	11%
Calcium	17.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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