Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 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.
Step 2
Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).
Step 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.
Step 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.
Your folders
giadzy.com
10 minutes
Your folders
cooking.nytimes.com
4.0
(64)
Your folders
womensweeklyfood.com.au
15 minutes
Your folders
theviewfromgreatisland.com
4.9
(13)
Your folders
countryliving.com
Your folders
foodnetwork.com
4.9
(48)
30 minutes
Your folders
goodto.com
3.4
(108)
Your folders
foodnetwork.com
4.9
(13)
15 minutes
Your folders
allrecipes.com
4.8
(64)
10 minutes
Your folders
insanelygoodrecipes.com
5.0
(6)
15 minutes
Your folders
womensweeklyfood.com.au
15 minutes
Your folders
bbcgoodfood.com
8 minutes
Your folders
lemonsandspices.com
Your folders
bhg.com
5.0
(2)
Your folders
platingsandpairings.com
5.0
(12)
Your folders
soscuisine.com
4.5
(25)
Your folders
eatingbirdfood.com
5.0
(2)
Your folders
womensweeklyfood.com.au
Your folders
vegkitchen.com
5.0
(1)
20 minutes