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Warm Potato and Fennel Salad

By September 11, 2017 easy dinners, gluten free, healthy, recipe series, recipes, savoury

Warm potatoes, crunchy fennel and crispy bacon, all lathered with a mayonnaise, dill and caper dressing, a wonderful tribute to the change-over seasons!

Warm Potato and Fennel Salad | Anisa Sabet | The Macadames-7-7

Recipe for Warm Potato and Fennel Salad by Anisa Sabet for The Macadames. 

Today’s recipe is a tribute to the changing weather on either side of the globe. Here in the south, the weather is just starting to glint of warmer times, and we can just start thinking about salad. This is a perfect change-over salad of warm potatoes, crunchy fennel and crispy bacon, all lathered with a mayonnaise, dill and caper dressing. I served this with a small rack of lamb and it was bang on.

What do you think of the photos? I didn’t love them. There seems to be a weird green light going on here but whatevs, you live and learn from every shoot.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Warm Potato and Fennel Salad | Anisa Sabet | The Macadames-5-5 Warm Potato and Fennel Salad | Anisa Sabet | The Macadames-9-9 Warm Potato and Fennel Salad | Anisa Sabet | The Macadames-11-11 Warm Potato and Fennel Salad | Anisa Sabet | The Macadames-13-13

Ingredients (serves 4):

  • 3 rashers bacon, chopped
  • 1kg chat potatoes, halved or quartered
  • 1 fennel, finely sliced
  • Good lug olive oil
  • 1/4 cup whole egg mayonnaise
  • 1/4 cup creme fraiche
  • 2 tablespoons capers
  • Juice from 1 lemon
  • Sea salt + pepper
  • Handful dill, chopped
  • Pecorino to serve

Method:

1. Add the potatoes into a pot of cold water and bring to the boil. Boil for 5-10 minutes until potatoes are just cooked. Drain. Meanwhile, fry the bacon until crispy, set aside.

2. In a food processor blend together the olive oil, mayonnaise, creme fraiche, capers and lemon juice. Season with sea salt & pepper. Set aside.

3. In a large bowl, toss together the warm potatoes, bacon, fennel and dill. Drizzle over the dressing and serve immediately with a generous shaving of pecorino.

Storage: salad will keep in an airtight container in the fridge for up to 2 days.

Bon appétit!

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For another similar recipe, try my Roasted Carrot, Fried Bean And Coconut Dukkah Salad.

Roasted Carrot, Fried Beans and Coconut Dukkah Salad | Anisa Sabet | The Macadames-22-2

Or my Summer Roast Capsicum, Tomato, Olive And Feta Salad.

summer-roast-capsicum-tomato-olive-feta-salad-anisa-sabet-the-macadames-4-1

Anisa – The Macadames. xx

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