Hearty Winter Salad – a delicious recipe with baby Yukon Gold, radicchio, sherry vinegar, kosher salt, freshly ground pepper, mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Bring a large pot of water to a boil, season with salt, and add potatoes. Reduce heat to a simmer, cover, and cook potatoes until tender when pierced with a knife, about 15 minutes. Drain potatoes and let cool.
2
Meanwhile, cut radicchio into quarters and remove cores. Tear radicchio into bite-size pieces.
3
Combine vinegar, salt, pepper, mustard, garlic, and oil in a jar. Shake to mix well. Taste and add more salt and pepper if you like.
4
Crush potatoes slightly with bottom of a heavy glass or a potato masher (this helps them absorb vinaigrette). Combine potatoes, radicchio, and chickpeas in a very large bowl (or 2 bowls). Toss salad with vinaigrette and arrange on platters.
5
Make ahead: Up through step 3, 1 day ahead, chilled (store vegetables separately).
1405
kcal
Calories
69
g
Fat
164
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 pounds baby Yukon Gold or red potatoes, 5 heads radicchio (about 3 1/2 lbs.), 1/3 cup sherry vinegar, 1 1/2 teaspoons kosher salt, and more.
Yes, Hearty Winter Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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