Name: Warm radicchio, kipfler, pancetta and cacciotta salad
Yield: 4
Ingredients: 400 gm kipfler potatoes, scrubbed; 80 ml extra-virgin olive oil (1/3 cup); 2 golden shallots, thinly sliced; 2 cloves garlic, thinly sliced; 100 gm flat pancetta, cut into batons; 2 tbsp balsamic vinegar; 1½ tbsp lemon juice; 1 head radicchio, cut into wedges; 200 gm cacciotta (see note)

Ingredients

400 gm kipfler potatoes, scrubbed

80 ml extra-virgin olive oil (1/3 cup)

2 golden shallots, thinly sliced

2 cloves garlic, thinly sliced

100 gm flat pancetta, cut into batons

2 tbsp balsamic vinegar

1½ tbsp lemon juice

1 head radicchio, cut into wedges

200 gm cacciotta (see note)

Method

Main

1.Place potatoes in a saucepan of cold salted water, bring to the boil and cook for 15-20 minutes or until just tender, drain and cool, then peel and slice thickly lengthways.

2.Heat oil in a large frying pan over medium-high heat, add shallot and garlic and cook for 2-3 minutes or until soft. Add potatoes and pancetta and cook for 3-4 minutes or until pancetta is crisp, then add vinegar and lemon juice, remove from heat and season to taste with sea salt and freshly ground black pepper.

3.Place radicchio in a bowl, add potato mixture, toss to coat, coarsely crumble over cacciotta, season to taste, combine and serve warm.

Note Cacciotta is a semi-soft cheese made from cow’s and/sheep’s milk. We used a chilli and rocket version available from Paesanella Cheese, Fratelli Fresh and Simon Johnson. If unavailable, substitute with plain cacciotta.
Notes