Grilled Potato and Fennel Niçoise

Name: Grilled Potato and Fennel Niçoise
Yield: Serves 4
Cuisine: French
Ingredients: 5 tablespoons olive oil; 4 anchovy fillets, finely chopped; Juice of ½ lemon; Salt and freshly ground black pepper; 8 basil leaves; 2 red peppers, roasted, skinned, deseeded and finely chopped; 4 tablespoons olive oil; 3 fennel bulbs; 1 garlic clove, chopped; 10 black olives, pitted and finely chopped; 2 shallots, finely chopped; 350 g (12 oz) large new potatoes

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

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

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