Winter potato salad with radicchio, pecan kernels and gorgonzola

Who says that you can eat potato salad only in the summer? Classic grill party companion, clear. But let's just think of the Christmas eve classic potato salad with sausages, which is also here in regularity. Well, as I write that, I also secretly long for balmy summer nights, sitting outside and lots of sunshine. Spring is in the air!

But let's not fool ourselves: it's still winter.

As much as one gets tired of winter vegetables and the sparse seasonal fruits - personally Do not like this berry tide, as it is currently being flushed into my Facebook and Instagram timeline. Is the craving for Chilean blueberries and Spanish strawberries that do not taste like anything really that big? Although all these wonderful berries grow wild and can be harvested sweet and ripe here in the summer?
Sure, I also enjoy exotic fruits like mangos, bananas or pineapples. But I also do not understand why our domestic favorites have to be imported out of season and then bought like crazy.
I remain true to the season and my approach to regional and above all seasonal cuisine, I am pleased first spring with wild garlic, then rhubarb and asparagus and then berries in summer.

 Winter Potato Salad with Radicchio, Pecans and Gorgonzola

Until then I have a fine winter recipe for a potato salad with radicchio and Gorgonzola. Like so many of my favorite recipes, the idea for this recipe comes from the book Winterküche  * by Tanja Dusy. The combination of crispy bacon, bitter radicchio and the creamy-spicy Gorgonzola is really a blast! And so the salad is also great as a lunch or dinner this winter, which will soon be over.

 Winter Potato Salad with Radicchio, Pecans and Gorgonzola

Winter Potato Salad with Radicchio, Pecan Seeds and Gorgonzola

for about 4-6 servings

For the salad:

1 kg of hard-boiled potatoes
50 g of pecan kernels
100 g of bacon strips
2 shallots
1 small head Radicchio
1/2 bunch of smooth parsley
100 g of gorgonzola

For dressing:

100 ml natural apple cider vinegar
4 tablespoons or sunflower oil
1 tablespoon granular mustard
100 ml hot vegetable stock
fine sea salt, freshly ground black pepper

Preparation:

Thoroughly scrub the potatoes, then place in a large pot in reichl I cook water or with the help of the steam insert depending on the size in about 20-30 minutes. Then drain, allow to cool briefly and peel while still hot.

Meanwhile, roughly chop the pecan kernels and fry them crisply in a small nonstick coated pan, then set aside.

Put the pan back on medium high Heat the temperature, then fry the bacon crisply without adding fat, remove from the pan and drain on some kitchen paper, then break into small pieces. Pick up the frying fat.

Peel and finely chop the shallots.

For the dressing, thoroughly mix the vinegar with the oil and mustard, then stir in the warm broth and bacon fat.Douse with the dressing, mix everything carefully and allow half an hour to simmer at room temperature.

Divide the radicchio into individual leaves, wash them well and spin them dry, then cut into thin strips. Wash the parsley, shake dry and chop. Add radicchio, parsley and pecans to the salad and stir gently. Season again with salt and pepper. Add the gorgonzola in small pieces directly to the salad and serve straight away.

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