Friday, April 3, 2009

Fennel and potato salad

1 fennel bulb, sliced thinly
4 medium potatoes, quartered and cooked in salted water
small bunch parsley, just leaves
1 lemon
EV olive oil
salt, sugar, pepper

Add hot potatoes to fennel in a bowl with parsley, dribble over some olive oil, sprinkle salt, some sugar, cracked black pepper. Squeeze over juice of lemon. Toss with two forks.

Eat.

6 comments:

  1. What's fennel bulb water?

    Dribble too?

    I'm going to make this tonight, special potatoes or just the ordinary?

    ReplyDelete
  2. What's fennel bulb water?

    Dribble too?

    I'm going to make this tonight, special potatoes or just the ordinary?

    ReplyDelete
  3. MC - see Frank's comment about dribbling

    Frank: bugger - fennel bulb water is...just...wrong. Major typo. Make that plain old fennel bulb.

    Dribble is...like drizzle except more drooly.

    I used young yukon golds. Any potato is fine, as long as it is hot when you dribble/drizzle/drool the oil etc over!

    ReplyDelete
  4. dribble, drizzle, drool the oil.

    Double, double, toil and trouble,
    Fire burn, and caldron bubble.

    Thanks

    ReplyDelete

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