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1
Make the slaw dressing: Whisk together the orange juice, vinegar and dijon.
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2
Continue to whisk as you slowly add the oil.
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3
Whisk in remaining ingredients.
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4
Allow to sit 5 minutes, whisk to recombine and taste.
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5
Season with salt and pepper.
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6
Peel and julienne (or grate) 2 medium carrots and half a large red pepper.
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7
Cover with the dressing, and allow to marinate while you complete the rest of the dish.
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8
If you can marinate the slaw overnight, even better.
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9
(Makes 4 servings and its the BEST leftover salad you have ever had.)
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10
Peel and slice potatoes (1 per person) about 1/4 thick.
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11
Blanch in boiling salted water until firm but tender (3-5 min).
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12
Drain the water and cool the potatoes in an ice-water bath.
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13
Drain and dry.
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14
Separate radicchio leaves from each other and arrange on a pan.
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15
Lightly brush the inside of the radicchio cups with oil and season with salt and pepper.
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16
Fill each cup with approx 1 ounce of grated raclette.
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17
Preheat the broiler in your oven (I used our counter-top oven, and got better results than I would have in our cavernous, little-used, big oven.)
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18
Fry the par-cooked potatoes in butter/oil until golden brown, seasoning well with salt and pepper.
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19
Drain the potatoes on paper towels.
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20
While the potatoes are cooking, broil 2 of the cheese filled radicchio cups in the oven until well melted, but not too brown (3-5 minutes).
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21
Be ready to serve everything immediately once the cheese is ready.
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22
Arrange the potatoes in a circle in the middle of the warmed plate.
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23
Drain the carrot-pepper slaw well, then place a small handful in the middle of the potatoes, forming a mound.
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24
Top with a grilled radicchio cup.
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25
Serve with lemon wedges to squeeze over the cheese before you dive in!
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26
Pop the 2nd batch of radicchio cups into the oven as youre sitting down to the table, and serve when theyre ready.
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27
Enjoy!
