I love Fennel, steamed, roasted and raw. Today I have a salad with the uncooked variety.
Fennel with Radish and New Potatoes.
- 500g new potatoes
- 1 fennel bulb
- 1 bunch of radishes
- 3 tablespoons of French Dressing
Cook the potatoes in their skins in boiling salted water, with one sprig of mint for 15 to 20 minutes. Drain well. Finelly slice the fennel, radishes and potatoes. Chop the remaining mint leaves. Put the fennel, radishes, potatoes and mint in a salad bowl. Pour over the dressing while the potatoes are still warm and toss well.