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.
- 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
- 1For 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.
- 2Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).
- 3Meanwhile, 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.
- 4Peel 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.
Drink Suggestion: Crisp pilsner-style lager. Drink suggestion by Max Allen