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TastingTable Sweepstakes

Potato, Fennel and Olive Relish

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Active Time:  10 Minutes
Total Time:  45 Minutes
  Makes about 3 cups
Fresh fennel is often labeled 'fresh anise' in
1 8-ounce white rose potato, unpeeled
4 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1/2 cup finely chopped red onion
1/2 cup chopped pitted kalamata olives (about 2 ounces)
1 1/4 cups finely diced fresh fennel bulb (about 1 large)
1/4 cup chopped fennel fronds
Other necessary recipes:
Potato and Fennel Latkes with Potato, Fennel and Olive Relish
Cook potato in medium pot of boiling salted water until tender, about 30 minutes. Cool potato completely. Peel potato and cut into small dice.

Whisk oil and vinegar in medium bowl to blend. Add onion and olives; let stand 5 minutes. Mix in potato, fennel and chopped fronds; toss to blend well. Season relish generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let come to room temperature and stir well before serving.)

Recipe created exclusively for by Selma Elaine Brown.

Serving size = 6 tablespoons

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 3 cups
Calories: 100
Sodium: 65mg
Fiber: 1g
Carbohydrates, Total: 7g
Protein: 1g
% Cal. from Fat: 72%
Fat. Total: 8g
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