GRILLED POTATO AND FENNEL SALAD
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 green onions, trimmed, sliced thin
Salt, freshly ground pepper to taste
4 Idaho potatoes, peeled, sliced 1/4-inch thick, brushed with extra-virgin olive oil
2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered,
sliced 1/4-inch thick, brushed with extra-virgin olive oil
In a bowl, whisk the mayonnaise together with the lemon juice, garlic, green onions 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.
Servings: 12
Source: Simply Tuscan by Pino Luongo
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 green onions, trimmed, sliced thin
Salt, freshly ground pepper to taste
4 Idaho potatoes, peeled, sliced 1/4-inch thick, brushed with extra-virgin olive oil
2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered,
sliced 1/4-inch thick, brushed with extra-virgin olive oil
In a bowl, whisk the mayonnaise together with the lemon juice, garlic, green onions 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.
Servings: 12
Source: Simply Tuscan by Pino Luongo
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