Author Notes
This Radicchio salad with Roasted Potatoes is ideal for colder months. Add Curly Endive for a pop of color! —VibrantPlate
Ingredients
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300 grams
potatoes
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1
large head radicchio di Treviso
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2 cups
curly endive
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1
red onion
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1 handful
chopped pecan nuts
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1 tablespoon
pomegranate seeds
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2 tablespoons
lemon vinaigrette
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1 tablespoon
olive oil
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1 pinch
salt, pepper
Directions
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Put potatoes in a pot of salted water and bring to a boil. Let it cook on low until the potatoes are tender. Drain and peel, slice into halves.
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In a pan heat a tablespoon of olive oil and place in the halved potatoes. Salt & pepper to taste and gently roast until the potatoes turn golden and crispy.
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Meanwhile wash and dry radicchio and endive leaves, then cut into strips. Peel onion and cut into thin slices.
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Place salad greens onto a plate or in a bowl, add onion slices, chopped pecans, pomegranate seeds and dress with a lemon vinaigrette. Top with roasted potatoes and serve.
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