Crisp Pork and New Potato Salad
Photography Manja Wachsmuth.
Hearty salads are a great way of easing into spring dining and nothing beats pork and potatoes. This salad is both fresh and filling and perfect for sharing.
Serves: 4
INGREDIENTS
Dressing
1 tablespoon fennel seeds
1 tablespoon grain mustard
1 tablespoon white balsamic or white wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon honey
½ teaspoon salt
freshly ground pepper
Salad
6 new potatoes, scrubbed (300 grams)
3 pork and fennel sausages
1 tablespoon vegetable oil
2 baby cos lettuces
2 cups wild rocket leaf
1 bunch asparagus, wood ends removed and blanched
½ red onion, finely sliced
½ cup walnuts, roasted
METHOD
Dressing: Grind the fennel seeds finely using a mortar and pestle, or in a spice grinder. Combine with the remaining dressing ingredients.
Salad: Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, cover and bring to the boil. Simmer until tender.
Drain and slice while warm. Drizzle over two tablespoons of the dressing and leave to cool completely.
Squeeze the sausages from their casings and discard the casing.
Heat the oil in a sauté pan and fry the sausage meat, breaking it up as you go, until golden and crisp. Drain on kitchen towels.
To assemble: Slice the baby cos finely and combine with the wild rocket, asparagus, red onion and walnuts. Toss with the remaining dressing and place on a serving platter. Top with the potatoes and
the warm crispy pork.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.