saladofwitlof2_perfection170413-main

Recipe

Fennel and Witlof Salad Leaves with Kipfler Potatoes

8
Serves
10 MINS
Prep Time
15 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 1 Romatherapy® Baby Roma Tomatoes, halved lengthwise
  • 2 Baby Red Cos Heart
  • 2 Baby Cos Heart
  • 1 Baby Fennel
  • 1 Baby Endive Lettuce, centre leaves sliced
  • 2 witlof
  • 1 kg kipfler potatoes, washed and skin on
  • 100 grams parmesan, shaved
  • 50 ml white wine vinegar
  • 1 tsp French mustard
  • 100 ml extra virgin olive oil
  • 1/2 tsp Salt and pepper, taste
  1. Shave or finely slice fennel bulb and place in cold water.
  2. Bring potatoes to the boil in a pot of salted water and cook until tender. Drain and cool slightly. Using a spoon, peel off skin.
  3. Separate witlof and endive leaves. Discard outer cos leaves and separate remainder. Wash all leaves well. Drain.
  4. Place leaves in a bowl and add (drained) fennel and tomatoes.
  5. Add warm potatoes. Whisk together dressing ingredients, seasoning to taste with salt and pepper. Add to salad and toss.
  6. Top salad with parmesan.