Print Recipe
CARAMELISED FENNEL AND NEW POTATO SALAD
Servings
-6
Ingredients
Servings
-6
Ingredients
Instructions
  1. Put the potatoes in a pan of boiling salted water and simmer for 12-15 mins until tender and cooked through.
  2. While the potatoes are cooking, heat a frying pan on a medium heat and add the olive oil. Throw in the fennel and a pinch of salt and turn down the heat and let the fennel cook slowly for 15-20 minutes until soft and starting to caramelise around the edges.
  3. Make the dressing by putting all the ingredients in a jar with a good pinch of salt and pepper. Shake well to combine.
  4. Once the potatoes are ready, drain them and put them back in the pan and give them a good shake to rough them up a little. Add the caramelised fennel and toss with all but 2 tablespoons of the dressing. Set aside to cool slightly.
  5. When you are ready to serve add the radishes, celery, dill, parsley, reserved fennel fronds and the remaining dressing, mix gently to combine and serve immediately.
Recipe Notes

If your fennel bulb comes topped with healthy fronds, feel free to chop those along with the herbs.  If you are not a fennel fan then use leeks as a replacement.

The salad can be served warm or cool; do, however, make sure to add the radish, fennel and herbs just before serving so that they retain their contrasting crunch.  I like it warm having dressed the potatoes when they are warm.

This is a great salad to make for a crowd and goes brilliantly with meat off the BBQ.  However it is delicious in its own right and a good veggie alternative.

 

 

 

Share this Recipe