Radicchio Salad Insalata Di Radicchio - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1kg firm, waxy Italian potatoes (Spunta are best), unpeeled
• 45ml extra virgin olive oil (bold and fruity)
• 2 tablespoons red wine vinegar
• 5 anchovy fillets in oil, finely chopped
• 1 plump garlic clove, finely grated
• 200g cooked or canned chickpeas
• 1 fennel bulb, shaved on a mandolin (fronds reserved to garnish)
• 1 small radicchio, leaves torn
• handful of fresh flat-leafed parsley, roughly chopped
• sea salt and freshly ground black pepper