Hearty Winter Salad

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

Step 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

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

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 91

% Daily Value *
Total Fat 5.1g8%

Saturated Fat 0.7g4%
Cholesterol 0mg
Sodium 155mg7%
Total Carbohydrate 9.3g4%

Dietary Fiber 1.9g8%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hearty Winter Salad