This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.
Ingredients
1 1/2 lb small (1 1/2-inch) red potatoes
1/2 fennel bulb (sometimes called anise)
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
1 large red bell pepper, cut into 1/2-inch pieces
Preparation
Step 1
Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
Step 2
While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
Step 3
Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.
