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Grilled Potato and Fennel Salad

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“A wonderful side dish with fish, chicken, or beef. Adapted from "Simply Tuscan."”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 scallions, sliced thin
  • salt & freshly ground black pepper, to taste
  • 4 idaho potatoes, peeled,sliced 1/4 inch thick,and brushed with extra virgin olive oil
  • 2 fennel bulbs, stalks and bottom trimmed off,rinced,quartered,sliced 1/4 inch thick,and brushed with extra virgin o

Directions

  1. 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.
  2. Arrange the potato and fennel slices in an alternating pattern on a large platter and drizzle with the sauce.

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