Radicchio Salad Insalata Di Radicchio - Cuisine Magazine - From New Zealand to the World
Colorful and flavorful radicchio salad with potatoes, chickpeas, and fennel—perfect for a tasty and balanced dish.
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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
- freshly ground black pepper
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