Some of the best salads are to be had in the winter. This stunning combination of radicchio and potatoes topped with a zingy dressing is just perfect. The fried cheese is an added bonus. Recipe from Rachel Oberg of the Great Barrington store produce department. Serves 4.

Salad:

1 tablespoons neutral high heat oil

2 large Yukon gold potatoes, peeled if desired, cut into 1 cm cubes

1/4 teaspoon Kosher salt

1/4 cup parmesan cheese

1 head radicchio or 2 heads endive, leaves separated and roughly chopped

3  red radishes or 1 watermelon or purple daikon radish, very thinly sliced

Freshly ground pepper

 

Dressing:

1/2 cup Extra virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar

1 1/2 teaspoons maple syrup

1 1 /2 teaspoons Dijon mustard

Kosher salt

Freshly ground pepper

  1. Heat a frying pan over medium heat. Heat the oil and add the potatoes. Cook, stirring frequently, until they’re crispy on the outside and tender on the inside, about 20 minutes. Sprinkle the potatoes with the salt as they cook.
  2. Wipe out the pan and return it to medium heat. Add the parmesan in small, flat rounds, creating bite-sized cheese crackers. Fry until crispy, cooking in batches if needed.
  3. Combine the olive oil, vinegars, maple syrup, mustard, 1/4 teaspoon salt, and several grinds of pepper in a jar with a tight fitting lid. Shake to combine. Taste, and add more salt or pepper if you like.
  4. Combine the greens, radishes, and potatoes in a bowl. Toss with dressing, and spread out on a platter. Top with cheese crisps and freshly ground pepper.