Potato salad with radicchio, spinach
Instructions
Peel the onions, cut into thin rings that you will leave in cold water for at least 20 minutes, then transfer to a bowl with plenty of water and vinegar and let them soak for 30 minutes in order to make him lose part of their strong flavor.
Meanwhile, with a sharp knife Peel the potatoes then boil to three-quarters of hob, placing them into boiling water, salted and acidulated with a spoonful of vinegar.
Peel spinach, rinse multiple times and then boil them with the water of the last rinse.
Drain well but without squeeze.
Clean the radicchio, wash, drain them and cut into thin strips.
Compose the dish by putting spinach in the Middle, around the Crown, chicory, potatoes and onion rings, all mixed with garbo.
If desired sprinkle with diced cucumber and dressed with a vinaigrette prepared mix 80 g of olive oil with 30 g of vinegar, one teaspoon of mustard and a pinch of salt.
Add the seasoning right now to bring to the table, but mix the salad in the presence of Diners: it goes with stews or roasts of beef or veal, not taste too strong.
Ingredients and dosing for 4 persons
- 300 g of potatoes
- 350 g of radicchio di chioggia
- 350 g of young spinach
- 300 g of onions
- 1 cucumber
- 1 teaspoon of mustard
- 40 g of wine vinegar
- 80 g of olive oil extra virgin
- Salt