Every winter that comes around, I find radicchio at the farmer’s markets. For many years, I didn’t like the taste of it. I found it way too bitter. My mum used to tell me “if you find any food too bitter, your body is saying that it needs bitter foods!”. So I started persisting with eating it, even though I wasn’t such a big fan. My favourite, and honestly the only way I’ve ever enjoyed it was in this potato, radicchio and caper salad.
My mum used to make this salad a few times a year, and I enjoyed it. This winter, I started making it quite regularly. The original salad didn’t have the capers, but I added them in as they compliment the flavours really well. If you want some added crunch, you can also sprinkle some walnuts on top.
I’ve always marvelled at the beauty of radicchio. The deep colours of green and maroon, with the veins of white, is mesmerising to me. I knew I needed to share this recipe so I could photograph this beautiful vegetable. Here is a comparison of the radicchio as I mention below in the recipe. To use the outer leaves or the full head. I never let them go to waste. Too many times you see just the tightly wrapped head in the shops, which means they probably discard the outer leaves that are perfectly fine and they taste the same!
This is such a simple salad, but so delicious and a great meal that can be eaten over a couple of days. Just leave the dressing to the side so that the radicchio doesn’t go soggy. I intentionally did a large quantity for this salad so that you can feed the whole family or have it as leftovers for work/school. For a side dish portion, you can just half the ingredeints.
The potato is excellent as it’s filling, but the radicchio adds a beautiful flavour and colour to the mix. To finish it off, the capers with the simple dressing give it that boost of flavour.
Hope you enjoy this family recipe in your home.
- 5 potatoes (weighing around 1 kilo), washed with the skin left on*
- 15 radicchio leaves or a full small head, chopped roughly**
- 1/3 cup capers, drained of water
- 1/4 cup olive oil
- 2 tbsp lemon juice
- After you have washed the potatoes, place in a large saucepan covering with cold water. Bring them a boil and cook for around 35 minutes. I check by piercing a potato with a knife. If it goes in without any hesitation, the potato is cooked. If it struggles a little, give it another 5 minutes. Check back sooner, incase they cook faster on your stove.
- Once cooked, drain and run under cold water to stop the cooking process and so you can handle them without burning your hands. Let sit in the pot of cold water for around 5 minutes.
- While you're waiting for the potatoes to cook, in a large bowl, add in the chopped radicchio, capers, olive oil, lemon juice, salt and pepper to taste.
- Chop up the potatoes, with skins on, and add to the bowl.
- Toss well and serve.
* I typically leave the skin on potatoes as there is nutritional value in the skin. The only time I peel them is when I make a mash. Otherwise, I just give them a good scrub with my veggie scrubbing brush (to remove the soil) and leave the skins on.
** I tend to tear them apart if I’m just using the outer leaves. Sometimes I buy the head with the outer layers still there, so I will use them first (they tend to have patches of dark green) and then use the rest of the head later. If I have just the tightly sealed head of salad, I will chop that up. See images above for full head and head with outer leaves to understand the comparison.
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