Elegant Red Salad with Treviso Radicchio, Ratte Potatoes, Granny Smith & Red Apples
- Treviso radicchio
2 bunches
- Ratte potatoes
750 g
- Granny Smith apples
2
- Red apple
1
- Lemon
1
- Chervil
1 handful
- White wine
25 cl
- Egg yolk
1
- Mustard
1 tablespoon
- Peanut oil
15 cl
- Fresh cream
10 cl
- Salt and pepper
- Strip the Treviso radicchio leaves, wash thoroughly, and wring dry.
- Wash the ratte potatoes. Cook them with their skins in boiling salted water (about 20 minutes). Peel and let cool. Drizzle with white wine, stirring gently to absorb.
- Wash the apples and cut into thin slices. Remove the seeds and sprinkle with lemon juice to prevent browning.
- In a bowl, whisk the egg yolk and mustard. Gradually add the peanut oil until emulsified. Stir in fresh cream, season with salt and pepper. Wash, chop, and add the chervil to the sauce.
- Arrange the Treviso radicchio in a salad bowl or individual bowls. Mix the chilled potatoes with apples, place on the radicchio, and drizzle with sauce.
