MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Charred New Potato and Fennel Salad
  Categories: Salads, Potatoes
       Yield: 6 Servings
  
    2.00 lb Small red potatoes;
            - washed
    2.00 md Fennel bulbs; trimmed,
            - quartered lengthwise
    0.50 c  Light-tasting olive oil
            Salt
            Freshly ground pepper
    0.33 c  Pitted Nicoise olives;
            - chopped
    0.33 c  Green onions; chopped
    6.00    Or 7 tb red wine vinegar
  
   Preparation time: 25 minutes.  Cooking time: 25 minutes.
   
   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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