Grilled Potato and Fennel Niçoise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

A simple but tasty salad, full of the robust flavours of Provence. Don’t worry if you haven’t got a pestle and mortar for the dressing; use a small blender instead.

Ingredients

  • 3 fennel bulbs
  • 350 g (12 oz) large new potatoes

Method

Remove any fronds from the fennel and set aside. Peel the fennel with a potato peeler to remove the fibrous outer layer. Cut each bulb in half lengthways, then cut each half into eighths. Trim off a little of the root from each piece but be careful to leave the layers attached at the root end.

Bring 2 pans of water to the boil. Add the fennel to one and the new potatoes to the other. Co