Amanida de Xicoira (Chicory and Trumfa Salad) (Amanida de Xicoira)
The Quirky Foodster Team
Ingredients
- Potatoes (trumfa), boiled and sliced — 400 g (2 cups)
- Chicory leaves, torn — 150 g (4 cups)
- Garlic, minced — 5 g (1 clove)
- Olive oil — 40 ml (3 tbsp)
- Red wine vinegar — 15 ml (1 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Boil the potatoes until fork-tender, about 15 minutes; drain and let cool slightly before slicing.
- Arrange the chicory leaves on a serving plate.
- Top with the warm sliced potatoes.
- Whisk garlic, olive oil, vinegar and salt together to make the dressing.
- Drizzle the dressing over the salad while the potatoes are still warm.
- Serve immediately.
Introduction: Slightly bitter chicory leaves paired with warm boiled potato (trumfa), dressed with a simple garlic vinaigrette.
Cultural Background: Trumfa, the local Pyrenean word for potato, features heavily in Andorran cooking, and this simple pairing with chicory makes for a satisfying, slightly bitter-sweet winter salad.
Tips: Dressing the salad while the potatoes are warm helps the flavours absorb better. Use young, tender chicory for the best balance of bitterness.
Variations: Add crumbled cheese for extra richness. Include a few sliced hard-boiled eggs for a heartier version.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a light side to grilled meats or on its own as a simple lunch.
Storage: Best eaten fresh; can be refrigerated for a few hours, though the chicory will wilt somewhat.
Reheating: Not applicable — served warm or at room temperature.
Nutrition: 170 kcal | Protein 3g | Carbs 22g | Fat 8g
FAQs:
Q: What can I use if chicory isn’t available?
A: Radicchio or a mix of bitter salad greens works as a reasonable substitute.
Q: Why is this salad served with warm potatoes?
A: The warmth helps release the dressing’s flavours and slightly wilts the chicory, softening its bitterness.
- Potatoes (trumfa), boiled and sliced — 400 g (2 cups)
- Chicory leaves, torn — 150 g (4 cups)
- Garlic, minced — 5 g (1 clove)
- Olive oil — 40 ml (3 tbsp)
- Red wine vinegar — 15 ml (1 tbsp)
- Salt — 3 g (1/2 tsp)
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