Fast Recipes

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

A hearty salad that holds its own.

By Giovanni Pilu
  • Serves 4
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"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 kg spunta potatoes, or other firm, waxy potatoes, such as kipfler or small desiree, unpeeled
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 4 anchovy fillets, drained and finely chopped
  • 1 tsp Dijon mustard
  • 1 garlic clove, very finely chopped
  • 200 gm (1 cup) drained and rinsed canned chickpeas
  • 1 fennel bulb, very finely shaved with a mandoline, plus torn fennel fronds, to serve
  • 1 small radicchio, leaves separated and torn


  • 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.