Pickled fennel works wonderfully in a salad. Goat's curd makes a
lovely addition here, too. Begin this recipe three days ahead to
6kipfler potatoes (about 550gm), scrubbed200 gmstreaky smokehouse-style bacon, rind removed and reserved, bacon dicedJuice of 1 lemon60 ml (1/4 cup)extra-virgin olive oil4 cups (loosely packed)mixed leaves and herbs, such as basil, flat-leaf parsley, frisée and radicchio100 gmgoat’s curd (optional), to servePickled fennel2small fennel bulbs, cut into thin wedges400 mlapple cider vinegar100 gmraw sugarLarge pinch each fennel seeds, caraway, coriander seeds and white peppercorns
For pickled fennel, mix fennel with 2 tsp fine salt and 1 tbsp water, and set aside for 10 minutes. Bring vinegar, sugar, spices, 100ml water and a large pinch of salt to a simmer in a saucepan over medium heat. Add fennel, stir to combine and remove from heat. Transfer to a large sterilised jar, seal, stand until cooled, then refrigerate for 2-3 days. Remainder will keep refrigerated for a month.
Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).
Meanwhile, heat a frying pan over mediumhigh heat. Add bacon rind and fry until fat renders (2-3 minutes), then remove rind and reserve. Add bacon to pan and fry until crisp (4-6 minutes). Transfer to a plate and cool briefly. Reserve fat in pan and cool briefly also, then add lemon juice and olive oil, whisk to combine, and season to taste.
Peel and thickly slice potatoes, then combine in a bowl with leaves and herbs, and bacon. Add pickled fennel to taste and transfer to a platter. Dot salad with goat’s curd, drizzle with dressing, and serve.