This would be a constant favourite if not for the fact that our local waitrose doesn’t stock radicchio (shock! horror!) and it appears only sporadically on the North End road market stalls. The salad has wonderful flavours and texture, we usually add bacon to it as we find that very few things cannot be improved by addition of bacon. The secret to balancing the bitterness of radicchio and strong flavour of fennel is sweetness of orange juice in the dressing.
The recipe is straight from Tangerine Dream Cafe book of recipes. This is a casual eating place in one of my favourite summer hang outs – the Chelsea Physic Garden in Swan Walk.
500g salad new potatoes
1 fennel head
1 radicchio head
15 olives (optional)
juice of 1 orange
60ml white wine vinegar
90ml olive oil
Boil the salad potatoes to just cooked – we use baby Jersey Royals in season, but Cornish Mids or Charlottes also work well. Drain and place in a bowl. Liberally sprinkle with olive oil and add salt.
Thinly slice the fennel and place on top. Halve the radicchio and de-core, tearing the remaining leaves into large uneven pieces. Scatter on top together with the olives and lightly toss the salad to just reveal the potatoes. Whisk the dressing ingredients together, add to the salad and serve.
This is one of the best things for summer side dish – the lemon zest and juice in the dressing turns potatoes into light and zesty treat. Mint and feta take it to yet another level.
I got this recipe from Ocado website – it has many decent ones that have served me well. Unlike Waitrose recipes, they are simple to prepare but certainly don’t taste simple.
Cooking time 20 mins
* 3 tbsp Fresh Mint
* 200g Feta Cheese
* 4 tbsp Extra Virgin Olive Oil
* 1 Lemon, unwaxed
* 1 Red Onion
* 1 pinch Black Pepper
* 500g New Potatoes
* 1 tbsp Honey
Cook the new potatoes in a large pan of boiling water until tender, about 10 minutes, depending on size. Drain thoroughly and set to one side.
Pour the oil into a small bowl add the finely grated zest and juice of the lemon and the honey. Whisk. Using the end of a rolling pin or a large wooden spoon, roughly crush the potatoes, not so they are completely broken up but just enough so their skins split and the flesh is exposed so it soaks up some of the dressing.
Finely chop the red onion and sprinkle over the potatoes. Chop the mint and crumble the feta and add to the potatoes, drizzle over the dressing and toss to mix, season well with black pepper and salt if desired, not forgetting the feta can be a bit salty. Serve with salad leaves.