Hearty radicchio salad with roasted potatoes
Indulge in a flavorful radicchio salad bursting with the rich, earthy taste of roasted potatoes. A hearty dish that will satisfy any palate.
Ingredients:
- 300 grams potatoes
- 1 large head radicchio di Treviso
- 2 cups curly endive
- 1 red onion
- 1 handful chopped pecan nuts
- 1 tablespoon pomegranate seeds
- 2 tablespoons lemon vinaigrette
- 1 tablespoon olive oil
- 1 pinch salt, pepper
Instructions:
- Place the potatoes into a pot filled with salted water and bring it to a boil. Allow the potatoes to cook on low heat until they are soft. Afterward, drain the water and peel the potatoes before slicing them in half.Heat a tablespoon of olive oil in a pan, then add the halved potatoes. Season with salt and pepper to your preference and gently cook until the potatoes become golden and crispy.While the potatoes are cooking, ensure the radicchio and endive leaves are washed and dried. Proceed to cut them into thin strips. Peel the onion and slice it thinly.Arrange the salad greens on a plate or in a bowl, incorporating the onion slices, chopped pecans, pomegranate seeds, and dressing it with a lemon vinaigrette. Finally, top the salad with the roasted potatoes before serving.
Summary:
- Calories: 695 kcal
- Fat: 40 g
- Protein: 12 g
- Carbs: 78 g
- Potassium: 2240 mg
- Magnesium: 136 mg