Meanwhile, heat a large non-stick frying pan over medium-high heat. Add proscuitto and fry for 2-3 minutes on each side or until crisp. When cool break into pieces.
Whisk olive oil, lemon juice, mustard and salt and pepper until well combined.
Drain potatoes and cut in half. Place spinach leaves and radicchio onto serving plates. Top with potatoes, proscuitto and avocado. Drizzle with dressing and serve immediately.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Red Potato Salad
Organic red potatoes
1/2 cup Dijon or Dusseldorf mustard
1/2 cup dry white vermouth
1/2 cup white wine vinegar
4 Tbsp extra virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. green beans (optional)
1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a 16-ounce jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices in a large bowl.
4. Pour dressing over them while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsely, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill for 24 hours in the refrigerator.
7. If desired, lightly cooked fresh green beans are a good last-minute addition.