Serves Four
3 fennel bulbs
12 ounces large new potatoes (about 1-2)
1/4 cup olive oil
Salt and fresh ground black pepper
For the dressing
1 garlic clove, chopped
8 basil leaves
2 red peppers, roasted, skinned, seeded and finely
chopped
10 black olives, pitted and finely chopped
2 shallots, finely chopped 4 anchovy fillets,
finely chopped
5 tablespoons olive oil Juice of 1/2 lemon