Ingredients
| 1kg firm, waxy Italian potatoes (Spunta are best), unpeeled | |
| 45ml extra virgin olive oil (bold and fruity) | |
| 2 tablespoons red wine vinegar | |
| 5 anchovy fillets in oil, finely chopped | |
| 1 plump garlic clove, finely grated | |
| 200g cooked or canned chickpeas | |
| 1 fennel bulb, shaved on a mandolin (fronds reserved to garnish) | |
| 1 small radicchio, leaves torn | |
| handful of fresh flat-leafed parsley, roughly chopped | |
| sea salt and freshly ground black pepper |
Colourful, flavourful and with the perfect balance of tastes and textures, I make this radicchio salad for my students in Cison di Valmarino.
View the recipe collection here
Instructions
| 1. | Place the potatoes in a saucepan of cold salted water. |
| 2. | Bring to a simmer and cook until tender (the time this takes depends on their size). |
| 3. | Drain the potatoes, allow them to cool, peel and then slice into 1cm-thick pieces. Transfer to a serving bowl. |
| 4. | To make the dressing, whisk together the oil, vinegar and salt and pepper to taste in a small bowl. |
| 5. | Add the anchovies and garlic and continue to mix together to create an emulsion. |
| 6. | Add the chickpeas, fennel and radicchio to the bowl with the potatoes, pour over the dressing and, using your hands, gently mix to combine. |
| 7. | Scatter over the fennel fronds and parsley. |
| 8. | Serve with crusty bread to mop up the wonderful juices. |
An extract from Cucina
del Veneto by Ursula
Ferrigno, published
by Ryland Peters &
Small. Photography
by Clare Winfield ©
Ryland Peters & Small.
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