Grilled Potato Fennel Salad With Herb Buttermilk Dressing

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs small red potatoes, scrubbed clean, patted dry with paper towel (or potatoes)
• 3 tablespoons olive oil
• salt
• fresh ground black pepper
• 1 large fennel bulb, stem removed, fronds reserved, wiped clean, bottom left intact, cut lengthwise into 1/4-inch slices
• 1 large sweet onion, peeled, ends trimmed, cut lengthwise into 1/4-inch slices
• 3/4 cup buttermilk
• 1/2 cup sour cream
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon hot red pepper sauce (or to taste)
• 2 tablespoons chopped scallions (green onions)
• 3 tablespoons chopped fresh parsley leaves
• 1 -1 1/2 teaspoon chopped fresh dill (1/4-1/2 tsp. dried)
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon chopped fresh oregano leaves (1/4 tsp. dried)
• 1 -2 tablespoon reserved fennel leaves

Recipe

• 1 preheat the grill to medium-high(or turn on the oven to 400*f.).
• 2 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.
• 3 place the potatoes on the grill and cook until tender, 25 to 30 minutes. remove and cut into wedges.
• 4 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).
• 5 remove from the grill and place on a cutting board. roughly chop.
• 6 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.
• 7 herb buttermilk dressing:.
• 8 in a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
• 9 add the scallions, parsley, dill and oregano. add the chopped fennel fronds, to taste (1 to 2 tablespoons).
• 10 adjust seasoning with salt and pepper.
• 11 pour over the vegetables and toss to coat. enjoy!
• 12 yield: 1 1/4 cups.