Jo Pratt
from
Great Food Bites
Prepare Jo Pratt's light salad in advance, giving you plenty of time to relax for a lazy summery lunch...
Prepare Jo Pratt's light salad in advance, giving you plenty of time to relax for a lazy summery lunch...
Dolcelatte, fennel and walnut salad
Method
2. Slice the cooked potatoes and scatter between 4 plates. Top with the fennel, onion, celery, radicchio or chicory leaves, walnuts and crumbled dolcelatte.
3. Whisk together the lemon juice and olive with a pinch of salt and twist of pepper, stir in the tarragon and pour over the salad to serve.
Cook's Note
If you are not serving the salad straight away, toss the sliced fennel in a little lemon juice to prevent discolouring, and add the dressing just before serving.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
500g new potatoes, such as Charlotte2 Fennel, very thinly sliced
1/2 red onion, peeled and thinly sliced
4-6 sticks Celery, thinly sliced
1 radicchio, or red chicory, leaves torn into bite-size pieces
150g walnut halves
200 - 300g Dolcelatte, crumbled
For the dressing
1/2 lemon4 tbsp Olive oil
1 tbsp chopped tarragon
salt and pepper
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