Hearty Winter Salad
Dylan + Jeni
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.
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