POTATO, RADICCHIO & CREAMY BLUE SALAD
SERVES 8 / PREPARATION 20 MINUTES / COOKING 20 MINUTES
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.