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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.
at

6 comments:

  1. Mary ColemanApril 3, 2009 at 1:48 PM

    drool!

    ReplyDelete
  2. FrankApril 3, 2009 at 5:28 PM

    What's fennel bulb water?

    Dribble too?

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

    ReplyDelete
  3. FrankApril 3, 2009 at 5:28 PM

    What's fennel bulb water?

    Dribble too?

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

    ReplyDelete
  4. FrankApril 3, 2009 at 5:29 PM

    Twice for emphasis, undoubtedly!

    ReplyDelete
  5. MarieApril 3, 2009 at 5:54 PM

    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
  6. FrankApril 3, 2009 at 8:22 PM

    dribble, drizzle, drool the oil.

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

    Thanks

    ReplyDelete

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