Greek Fennel & Potato Salad
By: Marisa
Published: Monday, January 25, 2010 - 2:01am

Ingredients




500 grams baby potatoes, cooked and halved
3 smalls fennel bulbs (including leaves), thinly sliced
100 grams black olives, pitted and halved
100 grams feta cheese
4 tablespoons light mayonaisse
1 tablespoon lemon juice
salt & pepper to taste
baby salad leaves, to serve (optional)

Preparation

1 Toss potatoes, fennel and olives together. 2 Crumble feta into the salad, then add mayo and lemon juice and mix lightly to combine, taking care not to mash the potatoes. 3 Season with salt and pepper and serve atop crisp salad leaves.

About


Gutsy isn't a word I'd normally use to describe a salad. That's just because I've never had a fennel salad before. Fennel is another one of those ingredients I've seen lurking in the grocery store, but haven't really explored properly. I've tried it in cooked form before, but I found the flavour to be slightly... lacking. I was expecting a stronger flavour and that is not what you get from cooked fennel. Raw fennel is a completely different story though.
A word of warning - this salad takes some time to grow on you. The first few bites attacked my tastebuds, but it grew on me with each subsequent bite and I'll tell ya, by the time my last forkfull rolled along I was wishing for seconds. The flavours are bold and at first glance you might think they will overwhelm each other, but this is not the case. Instead, they work together beautifully to create a sophisticated side-dish or light lunch.