It seems that
we may be about to enjoy a period of warmer weather, so it is back to eating salads for us. This is
something very easy to put together and rather unusual. We think you will like
it. If you have a mandolin grater, it makes thinly shaving the fennel very easy
The
original recipe has watercress instead of rocket in the dressing. We can no
longer get watercress in South Africa as it is an invasive species and I found
that peppery rocket works just as well. Do not overcook the potatoes, if you
can get the waxy ones, they work well.
175g fennel, thinly sliced - 2 ripe pears, peeled and diced – 225g
diced cooked potato – 50g toasted almonds, roughly chopped
Combine
the above ingredients
Dressing: 150ml soured cream – 15ml
lemon juice – 30g rocket
6 spring onions, chopped –
salt and pepper
Blend these in a liquidiser,
then lightly toss the salad with the dressing, adjust seasoning and serve.
All content © John & Lynne Ford, Adamastor & Bacchus
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