Fast Recipes

Giovanni Pilu’s potato salad with chickpeas, fennel, radicchio and anchovy dressing

A hearty salad that holds its own.
Con Poulos

“This hearty salad can be served as an accompaniment to steak or a piece of fish, or on its own as a meal,” says Pilu.



1.Add potatoes to a saucepan of cold salted water, bring to a simmer over medium-high heat and cook until tender (30 minutes). Transfer to a strainer with a slotted spoon and set aside to drain and cool slightly. When cool enough to handle, peel and cut into 1cm-thick slices. Transfer to a serving bowl.
2.Meanwhile, whisk oil, vinegar, anchovy, mustard and garlic in a bowl or shake well in a jar until combined and emulsified.
3.Add chickpeas, fennel and radicchio to potatoes, pour over dressing and toss to combine. Top with fennel fronds and serve.

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