Ingredients

• 1 lb waxy potatoes
• 1 head radicchio or lollo rosso lettuce
• 1 green bell pepper (sliced)
• 6 oz Italian sausage (cured, sliced)
• 1 red onion (halved and sliced)
• 2 cups sun-dried tomatoes (whole and julienne cut)
• 2 tbsp fresh basil (shredded)
• 1 tbsp white Italian vinegar (for the dressing)
• 1 tsp tomato paste (for the dressing)
• 2 tbsp olive oil (for the dressing)
• salt and pepper (to taste)

Instructions

1. Cook the potatoes in a saucepan of boiling water about 20 minutes, until cooked through; drain and leave to cool.
2. Line a large serving platter with the radicchio or lollo rosso leaves.
3. Slice the cooled potatoes and arrange them in layers on the lined platter with the sliced green pepper, sliced sausage, red onion, sun-dried tomatoes and shredded basil.
4. In a small bowl, whisk the white Italian vinegar, tomato paste and olive oil together and season with salt and pepper.
5. Pour the dressing over the salad and serve immediately.

Cooking Tips

• Use waxy potatoes that hold a slice
• Dress while the potatoes are still warm so they drink it in
• Slice the sausage thin for even flavour in every forkful
• Any Italian salami or sausage works — southern types are spicier
• Layer rather than toss to keep it looking composed