Potatoes, Chiles and Radiccio Salad

Salads are always great as a side and this is one that is really nice both in the winter and summer.

It’s Southwestern in design but is not particularly spicy, so don’t be afraid of it if you have no taste buds for hot.

Ingredients are readily available in the north. Down here we use Hatch chiles, but just use Anaheim or Poblano and you’ll be fine.

I’ve changed this recipe a bit from its original by Bobby Flay.

 

INGREDIENTS:

CREAMY GARLIC DRESSING:

• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 heaping tablespoon Dijon mustard

• 3 cloves garlic, grated with a microplane
• Kosher salt and freshly ground black pepper

SALAD:

• 2 poblano chiles
• Canola oil
• Kosher salt and freshly ground black pepper
• 3 pounds russet potatoes, scrubbed

• 1 small head radicchio, halved and thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 3 green onions, green and pale green parts thinly sliced

INSTRUCTIONS:

1. If you have a gas range, lay the chiles on the grate and turn on the jets, turning as needed until chiles are nice and black on the outside. Place in a plastic bag and seal. Leave until cool. Remove and under cold water rub off the skins. Slice off the tops and slit down one side. Remove seeds and membranes and then dice up.
2. Whisk together all the dressing ingredients and set aside to meld.
3. Dice the potatoes (you don’t have to peel) and boil until almost done. You want some integrity. Drain.
4. Place in a cast iron skillet with canola oil which has been heated to fairly hot. Fry, turning as necessary until the potatoes are nicely browned on all sides.
5. Remove the potatoes to a bowl. Add the radicchio, cilantro, scallions, chiles, and dressing. Mix gently and serve warm.

SERVES: 6

NOTES: This makes a great base for a meat salad…Just add your favorite grilled chicken, steak or pork roast slices and you have a great hearty salad meal.

SOURCE: Adapted from Bobby Flay