Chioggiotto Salads

Serves 2 (easily adjusts to serve more)

Ingredients

For the Chioggian Beetroot and Potato Salad

5 Chioggia beetroots, whole, with skin and stalks still on

1 kg small new potatoes, peeled

3 tablespoons of extra virgin olive oil

2 tablespoons fresh flat leaf parsley, finely chopped

Freshly-ground black pepper and sea salt 

For the Asparagus and Artichoke Salad

1 fresh green lettuce 

3 peeled artichoke hearts 

1 bundle of fresh green asparagus – cleaned and trimmed 

2 fresh Chioggia beetroots, finely sliced 

1 head of radicchio 

1 handful of fresh basil - purple and green if you can

Extra virgin olive oil and red-wine vinegar to dress

Method

For the Chioggian Beetroot and Potato Salad

1. Trim the stalks off the beetroot, leaving about 2 inches/5cm intact.

2. Boil the beetroots whole, complete with their stalks and skin, until tender (about 30 minutes).

3. Boil the potatoes in lightly salted water until tender (about 10-15 minutes).

4. Drain both the beetroots and the potatoes.

5. Peel the beetroots, cut off the stalks and chop them into approximately 1cm lengths.

6. Quarter the beetroots and toss them in a serving bowl with the whole baby potatoes, combining the stalks, parsley, olive oil, salt and pepper.

For the Asparagus and Artichoke Salad

1. Place the asparagus in boiling water for a few minutes until just tender, then drain.

2. Combine the radicchio, fresh green lettuce of your choice and purple and green basil in a salad bowl.

3. Add the artichoke hearts – roughly chopped.

4. Place the finely sliced raw beetroots and the cooled asparagus on top of the salad.

5. When ready to serve, dress the salad with olive oil and vinegar.

 

"The star of these two dishes is the beetroot – raw, it’s very decorative with its candy-stripe circles, and cooked, it’s a delicious accompaniment to the warm potatoes"