Ingredients
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 scallions (white parts plus half of the green), sliced thin
salt and freshly ground pepper to taste
4 Idaho potatoes, peeled, sliced ¼ inch thick, and brushed with extra virgin olive oil
2 fennel bulbs, stalks and bottom trimmed off, rinsed, quartered, sliced ¼ inch thick, and brushed with extra virgin olive oil
Preparation
In a bowl, whisk the mayonnaise together with the lemon juice, garlic, scallions, and salt and pepper. If it’s thicker than heavy cream, thin it with a little water.
Grill the potato slices on a covered grill until they’re brown and tender, 2 or 3 minutes per side. Grill the fennel slices for 2 minutes per side, uncovered. Arrange the potato and fennel slices in an alternating pattern on a large platter. Drizzle the sauce over them.
