Ensalada

Ingredients

• 2 fennel bulbs
• 1 tablespoon (15 mL) olive oil
• 15 small red potatoes blanched and simmmered
• 4 cups (1 L) of chicken stock
• 2 teaspoons (10 mL) fresh thyme
• 1 lemon charred
• Salt and pepper to taste

Directions

1. Slice fennnel in 1/4 inches (0.5 cm)
2. Cook baby potatoes in 4 cups (1 L) of chicken broth until ____?
3. Remove and allow to cool
4. Heat 2 large cast iron skillets over high heat
5. Add oil
6. Place fennel in pan and allow to cook for 1-2 minutes until golden brown
7. Flip and cook for 1 more minute and then remove.
8. For potatoes, using the palm of your hnd, gently smash potato, keeping it in a round
9. Place in pan over high heat
10. Allow to cook until a golden crust forms on one side
11. Flip and continue to cook on the other side until they are golden and crunchy. Adjust your heat.
12. On medium heat, 4 minutes per side.
13. Remove from pan
14. Place potatoes and fennel in bowl and toss with fresh thyme leaves, salt and pepper.
15. Squeeze the charred lemons over mix.
16. Season with salt and pepper.
17. For charred lemon, cut lemon in half with 1/2 teaspoon (2.5 mL) olive oil.
18. Preheat grill to medium high and place lemon cut side down on grill.
19. Cook until a golden char mark is achieved and lemon is warmed through.