Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Lemon & Fennel
Bagna Cauda (Garlic-anchovy emulsion)
Radish & Celery Salad
Finishing & Garnish
Method
Potatoes
- 1
Prep and cook potatoes
Scrub the potatoes well. If using larger Yukon Golds, cut into even 2–3 cm pieces; if fingerlings, leave whole or halved lengthwise so pieces are uniform. Place potatoes in a pot and cover with cold water by 2 cm. Add 2 tablespoons kosher salt. Bring to a gentle boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 12–18 minutes depending on size. Drain well and return to the hot pot off heat for 1 minute to dry; drizzle 2 tablespoons olive oil and toss gently to coat. Keep warm.
Lemon & Fennel
- 2
Prepare fennel and lemon
Trim the fennel: remove core base if very tough and slice the bulb thinly on a mandoline or with a sharp knife into 2–3 mm slices. Finely chop reserved fennel fronds and set aside. Zest the lemon and then juice it to yield about 2 tablespoons. Combine lemon zest with 1 tablespoon of the lemon juice and set aside for finishing the potatoes. Reserve remaining lemon juice for the salad dressing.
- 3
Optional quick fennel soften
If you prefer the fennel slightly softened, toss the sliced fennel with a pinch of salt and 1 teaspoon lemon juice and let sit 5–10 minutes, then drain any watery release. Otherwise use crisp raw for texture contrast.
Bagna Cauda (Garlic-anchovy emulsion)
- 4
Make bagna cauda
Peel and thinly slice the garlic. In a small heavy saucepan over low heat, melt the butter with 1 tablespoon of the olive oil. Add the sliced garlic and cook gently, stirring, until softened and fragrant but not browned, about 3–4 minutes. Add the anchovy fillets and mash them into the garlic with the back of a spoon to dissolve. Slowly whisk in the remaining 50 ml olive oil, keeping the heat very low so the mixture emulsifies but does not separate; if using, stir in the 30 ml cream for a silkier texture. Season with freshly ground black pepper. Taste and adjust — the anchovies provide the salt, so do not add additional salt unless necessary. Keep warm on the lowest heat or transfer to a thermally insulated container.
- 5
Adjust texture
If the sauce is too thick, add 1 teaspoon warm water at a time to loosen to a saucy consistency suitable for drizzling. If it separates, whisk gently over low heat until combined again.
Radish & Celery Salad
- 6
Slice vegetables
Thinly slice radishes across into rounds (use a mandoline if available) and thinly slice celery on the bias into 2–3 mm pieces. Reserve some celery leaves for garnish.
- 7
Dress salad
In a bowl, whisk together 1 tablespoon red wine vinegar, 2 teaspoons olive oil, 1 teaspoon honey (optional), and the remaining lemon juice (if any). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss the radish and celery in the dressing just before serving so they remain crisp.
Assembly & Finishing
- 8
- 9
Drizzle bagna cauda and arrange salad
Spoon or drizzle the warm bagna cauda over the potatoes — use as much as you like (start with 2–3 tablespoons). Scatter the raw radish and celery salad alongside or on top for crunch and acidity. Sprinkle chopped fennel fronds and capers (if using) across the dish.
- 10