Dylan + Jeni

YieldsMakes about 8 quarts

How to Make It

Step 1
1

Bring a large pot of water to a boil, season with salt, and add potatoes. Reduce heat to a simmer, cover, and cook potatoes until tender when pierced with a knife, about 15 minutes. Drain potatoes and let cool.

Step 2
2

Meanwhile, cut radicchio into quarters and remove cores. Tear radicchio into bite-size pieces.

Step 3
3

Combine vinegar, salt, pepper, mustard, garlic, and oil in a jar. Shake to mix well. Taste and add more salt and pepper if you like.

Step 4
4

Crush potatoes slightly with bottom of a heavy glass or a potato masher (this helps them absorb vinaigrette). Combine potatoes, radicchio, and chickpeas in a very large bowl (or 2 bowls). Toss salad with vinaigrette and arrange on platters.

Ingredients

 3 pounds baby Yukon Gold or red potatoes
 5 heads radicchio (about 3 1/2 lbs.)
 1/3 cup sherry vinegar
 1 1/2 teaspoons kosher salt
 1 teaspoon freshly ground pepper
 2 tablespoons Dijon mustard
 3 garlic cloves, finely chopped
 1 cup extra-virgin olive oil
 3 cans (14 to 15 oz. each) chickpeas (garbanzos), drained and rinsed

Directions

Step 1
1

Bring a large pot of water to a boil, season with salt, and add potatoes. Reduce heat to a simmer, cover, and cook potatoes until tender when pierced with a knife, about 15 minutes. Drain potatoes and let cool.

Step 2
2

Meanwhile, cut radicchio into quarters and remove cores. Tear radicchio into bite-size pieces.

Step 3
3

Combine vinegar, salt, pepper, mustard, garlic, and oil in a jar. Shake to mix well. Taste and add more salt and pepper if you like.

Step 4
4

Crush potatoes slightly with bottom of a heavy glass or a potato masher (this helps them absorb vinaigrette). Combine potatoes, radicchio, and chickpeas in a very large bowl (or 2 bowls). Toss salad with vinaigrette and arrange on platters.

Hearty Winter Salad