Title: Grilled Potatoes & Fennel Salad
Categories: Beverages Egg Salad
Yield: 1 Servings

170	ml	Mayonnaise preferably
		Homemade
30	ml	Heavy cream or half and
		Half
1	sm	Garlic clove minced to a
		Paste
2		Green onions white part and
		Half the green
2	ts	Sugar
		Salt and freshly ground
		Black pepper to ta
1	lg	Fresh fennel bulb (or 2
	sm	Bulbs)
4		Medium-sized boiling or red
		Potatoes scrubbed but not p
		Olive oil
1. P	repa	re the mayonnaise.

2. Into the mayonnaise whisk the cream or half and half, garlic, green onions, and sugar until smooth. Season with salt and pepper and refrigerate until ready to use.

3. Slice the white bulb of the fennel vertically into .5 cm thick slices, securing the layers with skewers. Reserve several sprigs of fennel leaves for garnish.

4. Slice the potatoes into .5 cm thick slices. Brush the fennel and potato slices with olive oil. Grill the potatoes in a covered grill over medium-hot coals until browned and tender when pierced with a skewer, 3-5 minutes per side. Grill the fennel slic

5. Arrange the cooked potato slices on a platter and pile the fennel sticks in the center. Drizzle with the mayonnaise dressing, and sprinkle the fennel leaves on top.

Difficulty : very easy. Precision : no need to measure.

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsc.cc.buffalo.edu

previous

next