Radicchio and Rosemary Potato Salad

Serves 2

About this recipe

A  simple salad using my favorite technique for prepping potatoes. Skins on, parboiled and finished in a hot oven to create that gorgeous crispy texture.

The bitter leaves of radicchio are offset with the sweet pears that also offer fantastic fibre benefits as well as a beautiful taste to complete this quick salad.

Try different nuts if you prefer a sweet nut like almond or hazelnut. Seeds like pumpkin would also work well providing quality fats and easy to  digest protein.

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  • 150g Potatoes (small or new potatoes), parboiled for 10 minutes
  • 150g Radicchio leaves, roughly ripped
  • 1 Pear, thinly sliced
  • 50g Walnuts
  • 1 tbsp Olive oil
  • 10g Rosemary

Preheat the oven to 200C, fan assisted

Place the parboiled potatoes on a tray and gently crush with a spoon

Drizzle with olive oil, add rosemary, season and bake for 15 minutes until golden

Arrange the torn leaves of radicchio and sliced pear in a bowl

Top with the rosemary flavoured potatoes, crushed walnuts and a drizzle of oil

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Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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