Recipe: Potato Salad with Fennel Salami Pangrattato
A light lunch that packs loads of flavour from the crispy fennel & white pepper salami
With plenty of veggies available in the farm veg patch at the moment, we thought we’d share with you this simple recipe that for us encapsulated the taste of early Summer
Serves 4
Ingredients
A twist on the dinner party classic, beef wellington.
500g new potatoes, we like Charlotte or Pink Fir varieties the most
1 tbsp mayonnaise
6 eggs
55g Fennel & White Pepper Salami
100g breadcrumbs
1/2 cucumber
1/2 fennel bulb
1/2 small red onion
1 handful of fresh herbs, thyme, chives, chervil and chicory work really well but use what you have
Salt and pepper to season
Method
STEP 1
Soft boil your eggs and set to one side to cool. Halve and boil your new potatoes in well salted water until just cooked through, roughly 10 minutes, set to one side to cool.
STEP 2
Grate your cucumber, fennel and onion then spoon onto a large sharing plate or into a bowl.
STEP 3
Toss your potatoes in the mayonnaise, followed by all of your finely sliced herbs. Taste and season if needed.
STEP 4
Add this to the sharing plate, following by the soft boiled eggs, halved.
STEP 5
To finish, lightly fry breadcrumbs with thinly sliced sticks of Fennel and White Pepper Salami. Scatter on top.
STEP 6
Dig in and enjoy.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British high welfare pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.