Hearty Radicchio Salad With Roasted Potatoes

1. 1

   Put potatoes in a pot of salted water and bring to a boil. Let it cook on low until the potatoes are tender. Drain and peel, slice into halves.

2. 2

   In a pan heat a tablespoon of olive oil and place in the halved potatoes. Salt & pepper to taste and gently roast until the potatoes turn golden and crispy.

3. 3

   Meanwhile wash and dry radicchio and endive leaves, then cut into strips. Peel onion and cut into thin slices.

4. 4

   Place salad greens onto a plate or in a bowl, add onion slices, chopped pecans, pomegranate seeds and dress with a lemon vinaigrette. Top with roasted potatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.