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Potato, bacon and pickled fennel salad

Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad salad. Goat's curd makes a lovely addition here, too.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 30 mins cooking
Potato, bacon and pickled fennel salad
Potato, bacon and pickled fennel salad

Pickled fennel works wonderfully in a salad. Goat's curd makes a lovely addition here, too. Begin this recipe three days ahead to pickle fennel.

Ingredients

  • 6 kipfler potatoes (about 550gm), scrubbed
  • 200 gm streaky smokehouse-style bacon, rind removed and reserved, bacon diced
  • Juice of 1 lemon
  • 60 ml extra-virgin olive oil (1/4 cup)
  • 4 cups mixed leaves and herbs, such as basil, flat-leaf parsley, frisée and radicchio (loosely packed)
  • 100 gm goat’s curd (optional), to serve
  • Pickled fennel
  • 2 small fennel bulbs, cut into thin wedges
  • 400 ml apple cider vinegar
  • 100 gm raw sugar
  • Large pinch each fennel seeds, caraway, coriander seeds and white peppercorns

Method

Main
  • 1
    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.
  • 2
    Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).
  • 3
    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.
  • 4
    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.

Notes

Drink Suggestion: Crisp pilsner-style lager. Drink suggestion by Max Allen