Grilled Fennel And Potato Salad Food

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

GRILLED FENNEL AND POTATO SALAD

Steps:

• Place the baby potatoes in a medium saucepan over medium-high heat. Add the stock and some salt and bring to a boil. Once the stock is boiling, reduce the heat to a simmer, and cook for 10minutes or until the potatoes are al dente. Drain the potatoes. Reserve the stock for another use if desired. Allow the potatoes to cool.
• On a cutting board using the palm of your hand, gently smash the potato into a flat round shape, keeping it intact with cracks of the potato flesh exposed.
• Place a large cast iron skillet over medium-high heat. Add 2tablespoons (30mL) of the olive oil, and heat for 1minute. Add the potatoes, and allow to cook until a golden caramel crust forms on one side, about 4to 5minutes. Flip and do the same for the other side, adjusting the heat if necessary. Remove from the pan and keep warm. Do not clean out the pan.
• Preheat the grill to medium-high, then clean and lightly oil the grill grates. Cut the lemon in half, drizzle with olive oil, and season with salt and freshly ground pepper. Place the lemon halves cut side down on the grill. Cook until golden char marks develop and the lemon is warmed through. Set aside.
• Cut the fennel into 1/4-inch (6mm) slices. Heat the skillet over medium-high heat. Add the remaining 1tablespoon (15mL) olive oil, and heat for 1minute. Cook the fennel for 2minutes or until golden brown and slightly charred. Flip and cook for 1more minute, then remove into a large bowl.
• Add the warm potatoes to the fennel, and toss with the thyme. Squeeze the juice of the charred lemons over the vegetables. Season with salt and freshly ground pepper and drizzle with good-quality olive oil.

GRILLED FENNEL, TOMATO AND BABY GREENS SALAD WITH BACON

Steps:

• Heat grill to medium-high heat.
• Lightly brush fennel slices with oil; season with salt and pepper, to taste. Grill 14 to 15 minutes, turning once, or until tender crisp. Cut slices in half.
• Combine salad blend, tomatoes from pouch, fennel and bacon in large bowl. Toss with Red Wine Vinaigrette, to taste.
• Red Wine Vinaigrette:
• Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.

GRILLED POTATO AND FENNEL SALAD

Steps:

• In a bowl, whisk the mayonnaise together with the lemon juice, garlic, scallions, and salt and pepper. If it's thicker than heavy cream, thin it with a little water. Grill the potato slices on a covered grill until they're brown and tender, 2 or 3 minutes per side. Grill the fennel slices for 2 minutes per side, uncovered. Arrange the potato and fennel slices in an alternating pattern on a large platter. Drizzle the sauce over them.

GRILLED MUSSEL AND POTATO SALAD

Steps:

• Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool.
• Prepare grill for cooking.
• Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.
• When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.
• Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open. Transfer mussels to a bowl with a slotted spoon. Discard any that haven't opened, then shuck remainder.
• Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.
• Toss salad with remaining oil and salt and pepper to taste.

GRILLED HARISSA SARDINES WITH FENNEL & POTATO SALAD

Steps:

• Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they're cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
• If the sardines haven't been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
• Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.

GRILLED POTATO FENNEL SALAD WITH HERB BUTTERMILK DRESSING

Steps:

• Preheat the grill to medium-high(or turn on the oven to 400*F.).
• 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 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Arrange on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side(or turn on broiler and broil,turning and watching closely).
• Remove from the grill and place on a cutting board. Roughly chop.
• Mix the potatoes, fennel and onions in a large bowl and while warm, toss with the Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
• Herb Buttermilk Dressing:.
• In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
• Add the scallions, parsley, dill and oregano. Add the chopped fennel fronds, to taste (1 to 2 tablespoons).
• Adjust seasoning with salt and pepper.
• Pour over the vegetables and toss to coat. Enjoy!
• Yield: 1 1/4 cups.

GRILLED POTATO AND FENNEL SALAD

Steps:

• 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.
• Arrange the potato and fennel slices in an alternating pattern on a large platter and drizzle with the sauce.