-
1
Preheat the grill to medium-high.
-
2
Place the potatoes in the center of a double thickness of heavy aluminum foil.
-
3
Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper.
-
4
Wrap up in the foil, turning up the edges to seal.
-
5
Place the potatoes on the grill and cook until tender, 25 to 30 minutes.
-
6
Remove and cut into wedges.
-
7
Meanwhile, brush the fennel and onion slices on both sides with the remaining olive oil and lightly season with salt and pepper.
-
8
Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side.
-
9
Remove from the grill and place on a cutting board.
-
10
Roughly chop.
-
11
Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing.
-
12
Adjust the seasoning, to taste, and serve immediately.
-
13
3/4 cup buttermilk
-
14
1/2 cup sour cream
-
15
2 teaspoons apple cider vinegar
-
16
1/4 teaspoon hot red pepper sauce
-
17
2 tablespoons chopped green onions
-
18
2 tablespoons chopped fresh parsley leaves
-
19
1 1/2 teaspoons chopped fresh dill leaves
-
20
1 1/2 teaspoons minced fresh garlic
-
21
1 teaspoon chopped fresh oregano leaves
-
22
Reserved fennel fronds
-
23
In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
-
24
Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons).
-
25
Adjust the seasoning with salt and pepper.
-
26
Pour over the vegetables and toss to coat evenly.
