Cuisine - - FIONA SMITH -


This salad is based on the radic­chio salad from Toro Bravo in Port­land, Ore­gon, where the cheese helps stick the dress­ing to the salad – which works re­ally well. It pairs nicely with both the wings and the beef, so it’s a per­fect ad­di­tion to the ta­ble. If you can’t get radic­chio, sub­sti­tute a mix of cos let­tuce for crunch and a soft red let­tuce for its slight bit­ter­ness. If you have any blue cheese haters, you could al­ways leave it out and add more finely grated parme­san or pecorino in­stead. All the el­e­ments can be made for this a day in ad­vance and ev­ery­thing tossed to­gether at the last minute. 2 ta­ble­spoons bal­samic vine­gar 2 ta­ble­spoons sherry vine­gar 1 red onion, thinly sliced 1 ta­ble­spoon honey 50ml ex­tra vir­gin olive oil 1.25kg new pota­toes, scrubbed, halved if nec­es­sary 2 heads radic­chio 50g parme­san or pecorino, finely grated 200g creamy blue cheese, crum­bled In a bowl, mix the vine­gars and red onion. Let it sit for at least 1 hour, then mix in the honey and oil.

Bring the pota­toes to the boil in salted wa­ter, re­duce to a sim­mer and cook for about 20 min­utes or un­til just ten­der. Drain well and leave to dry out for about 5 min­utes in the colan­der. Put in a bowl and toss with some salt and 2 ta­ble­spoons of the dress­ing while still warm.

Re­move the cores from the radic­chio and dis­card. Tear the leaves into pieces. Fill a large bowl with wa­ter and add enough ice to make the wa­ter very cold. Once cold, strain out the ice (so you don’t have to pick it out later) and add the radic­chio. Let it sit for 15 min­utes to re­move some of its bit­ter­ness, strain and then spin in a salad spin­ner un­til dry.

Just be­fore serv­ing, toss the pota­toes with the re­main­ing dress­ing un­til evenly coated. Add the radic­chio and parme­san along with 100g of the blue cheese, sea­son with salt and toss again. Serve topped with the re­main­ing blue cheese.

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