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Dolcelatte, fennel and walnut salad

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...

Dolcelatte, fennel and walnut salad

Method

1. Cover the potatoes with salted water in a large saucepan, and bring to the boil. Cook for 15-20 minutes, until tender. Drain the potatoes and leave to cool.

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.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
500g new potatoes, such as Charlotte
2 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