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This Radicchio salad with Roasted Potatoes is ideal for colder months. Add Curly Endive for a pop of color! It’s radicchio salad season! Now, this is a vegetable that I have not always been keen on. It can be bitter, or tough, and I don’t like bitter tough things. But, years pass, taste changes and …



Total time

45 minutes




  • 300 g potatoes
  • 1 large head radicchio di Treviso
  • 2 cups curly endive
  • 1 red onion
  • a handful of schopped pecan nuts
  • 1 tbs pomegranate seeds
  • lemon vinaigrette
  • 1 tbs olive oil ((divided))
  • salt, pepper


  1. Put potatoes in a pot of salted water and bring to a boil. Let it cook on low until the potatoes are tender. Drain and peel, slice into halves.
  2. In a pan heat a tablespoon of olive oil and place in the halved potatoes. Salt & pepper to taste and gently roast until the potatoes turn golden and crispy.
  3. Meanwhile wash and dry radicchio and endive leaves, then cut into strips. Peel onion and cut into thin slices.
  4. Place salad greens onto a plate or in a bowl, add onion slices, chopped pecans, pomegranate seeds and dress with a lemon vinaigrette. Top with roasted potatoes and serve.

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