This has all the elements that make tonno e fagioli so good (namely, the smack of vinegar, the saltiness of the fish, the creamy beans) but the heat of the oven brings something extra.
Warm potato salad with pickled fennel and chorizo recipe
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This recipe makes me think of a fantastic, simple holiday dish my uncle makes of spicy sausages with peppers and onions. Itâs reinvented here with fennel (roasted and pickled), a tonne of parsley, and a bright, lemony dressing. Give it a try and declare warm salad season open.
Prep time: 20 minutes |
3 chunky chorizo cooking sausages
2 lemons, juiced
1 large red pepper from a jar of chargrilled peppers, sliced into ribbons
A couple of tablespoons of ricotta
METHOD
Preheat the oven to 200C/gas 6.
Put the new potatoes in a roasting pan. Snip the fronds off the fennel and set aside. Then cut one and a half fennel bulbs into wedges and add them to the pan, reserving the final half. Drizzle a tablespoon of oil and scatter over the fennel seeds and plenty of salt. Roast in the oven for about 50 minutes, or until soft and golden.
I m declaring warm salad season officially open
It s the perfect time to dive into those warm salad recipes that are more potato than leaf, more main meal than side dish
Credit: ELEANOR STEAFEL
I’ve been daydreaming recently about those thick, sharp vinaigrettes you get in French bistros; the sort that slap you round the mouth. In a meal that should probably be all about the crispy fries or the perfectly cooked steak, it’s the handful of vinegary leaves that often makes it for me.
Someone was making a warm goat’s cheese salad on Instagram the other day (one of those where a huge hunk of cheese is rolled in sesame seeds, fried and plonked, oozing, on a bed of leaves). I had some sort of Pavlovian response and found myself walking to the shop to buy the ingredients for it.