grilled pototo & fennel salad
tuscan cookbook

the dressing:
1 2 3 4 - -	c T clv ea	mayonaise lemon juice garlic, pressed scallions, chopped salt, to taste pepper, to taste	whisk together, if too thick, add more lemon juice
the salad:
4 -	ea	idaho potatoes olive oil, as required	slice potatoes 1/2 in thick, and brush with olive oil; grill covered until brown & tender, c. 3 min/side
2 -	ea	fennel bulbs olive oil, as required	quarter fennel bulbs; slice radially, brush with olive oil; grill uncovered c. 2 min/side
arrange potato and fennel slices alternately on platter, then drizzle with the dressing