Tasty Potato Fennel Recipe Made Easy
In this recipe, it’s all about the precision cuts, having the fennel, apple, and onion wafer-thin, so they don’t overpower each other.
Almost, next to impossible to do without a good quality and sharp knife behind you. In less than 2-3 minutes, I had chopped all 3 ingredients to equal, and even thinness and all fingers were still intact.
Serves 4 |
Ingredients:
- 1x Fennel Bulb – fronds removed and bulb sliced very thinly
- 10x Baby Red Royale Potatoes (wedged)
- 20 Red grapes (sliced in halves)
- 1x Red Apple (sliced thinly)
- 1 x Red Onion (sliced thinly)
- 8x Streaky Bacon
Dressing Ingredients:
- 2 tsp Wholegrain Mustard
- 4 tbsp Lemon Juice
- 150ml Olive Oil
- Salt & Pepper
- 2 cloves of crushed Garlic
- 1 tsp of Chili Flakes
Method
Dressing
- The easiest way to make a dressing is to pop all the ingredients into a jar and give it a good shake! Being more “professional” place all ingredients except oil into a mixing bowl and gradually add the olive oil in whilst whisking - take your pic for convenience!
Salad
- Fry the bacon on a medium to high heat for (approx 4 minutes) until golden and crispy, remove from the heat and set aside. Once cool tear apart.
- Boil quartered potatoes in salted water for 6 minutes until you can just poke a knife through them. Refresh *see tips*
- Place all ingredients into a large mixing bowl and toss gently to combine, add ½ of the dressing and toss gently to combine. Taste and add more dressing as your palate requires
Tips/Tricks
- When frying bacon, best to place on paper towel to remove grease/fat and once cool enough to handle tear apart. Alternatively, you can chop it into lardons but I like the “rusticity” of tearing it.
- To “refresh” means to place in ice-cold water. This process stops the cooking of the vegetable but also allows vegetables that are green in colour, like spinach to keep their bright green colour.
- If you can’t get red royale potatoes you can substitute any other waxy potato
Serving Suggestions
This salad is a great healthy lunch option but works perfectly with either roast or grilled chicken and pork too. Picture roast pork loin, fennel salad and a nice glass of white on a warm Sunday afternoon – I know I can!!
