Potato-and-Radicchio Salad with Montasio Cheese

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes.

3. 3

   Drain and spread the potatoes on a plate to cool slightly, then peel and cut into 1/3-inch-thick slices.

4. 4

   Transfer the potatoes to a medium bowl and toss with 2 tablespoons of the olive oil; season generously with salt and pepper.

5. 5

   Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.

6. 6

   Add the radicchio and cook over moderately high heat, tossing, until just wilted, about 3 minutes.

7. 7

   Stir in the vinegar and season with salt and pepper.

8. 8

   Arrange the sliced potatoes on a platter or plates and spoon the radicchio on top.

9. 9

   Scatter the cheese and apple over the salad, then finely grate fresh horseradish on top.

10. 10

    Serve, passing additional freshly grated horseradish at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.