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4
Easy
By Paul Gayler
Published 2010
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.
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