Thursday, April 1, 2010

Fennel and potato salad

3 April 2009

1 fennel bulb, sliced thinly
4 medium potatoes, quartered and cooked in salted water
small bunch parsley, just leaves
1 lemon
EV olive oil
salt, sugar, pepper

Add hot potatoes to fennel in a bowl with parsley, dribble over some olive oil, sprinkle salt, some sugar, cracked black pepper. Squeeze over juice of lemon. Toss with two forks.

Eat.

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