Dolcelatte, Fennel and Walnut Salad

Prepare Jo Pratt's light salad in advance, giving you plenty of time to relax for a lazy summery lunch...
By Jo Pratt
Dolcelatte, Fennel and Walnut Salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g new potatoes, such as Charlotte
  • 2 fennel, very thinly sliced
  • 1/2 red onions, peeled and thinly sliced
  • 4-6 sticks celery, thinly sliced
  • 1 radicchio, or red chicory, leaves torn into bite-size pieces
  • 150 g walnut halves
  • 200 - 300 g dolcelatte, crumbled

For the dressing

  • 1/2 lemon
  • 4 tbsp olive oil
  • 1 tbsp chopped tarragon
  • salt and black pepper

Tips and Suggestions

If you are not serving the salad straight away, toss the sliced fennel in a little lemon juice to prevent discolouring, and add the dressing just before serving.


1. Cover the potatoes with salted water in a large saucepan, and bring to the boil. Cook for 15-20 minutes, until tender. Drain the potatoes and leave to cool.

2. Slice the cooked potatoes and scatter between 4 plates. Top with the fennel, onion, celery, radicchio or chicory leaves, walnuts and crumbled dolcelatte.

3. Whisk together the lemon juice and olive with a pinch of salt and twist of pepper, stir in the tarragon and pour over the salad to serve.

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