Grilled Raclette with Carrot Pepper Slaw

Make the slaw dressing: Whisk together the orange juice, vinegar and dijon. Continue to whisk as you slowly add the oil. Whisk in remaining ingredients. Allow to sit 5 minutes, whisk to recombine and taste. Season with salt and pepper.

Peel and julienne (or grate) 2 medium carrots and half a large red pepper. Cover with the dressing, and allow to marinate while you complete the rest of the dish. If you can marinate the slaw overnight, even better. (Makes 4 servings — and it’s the BEST leftover salad you have ever had.)

Peel and slice potatoes (1 per person) about 1/4″ thick. Blanch in boiling salted water until firm but tender (3-5 min). Drain the water and cool the potatoes in an ice-water bath. Drain and dry.

Separate radicchio leaves from each other and arrange on a pan. Lightly brush the inside of the radicchio cups with oil and season with salt and pepper. Fill each cup with approx 1 ounce of grated raclette.

Preheat the broiler in your oven (I used our counter-top oven, and got better results than I would have in our cavernous, little-used, big oven.)

Fry the par-cooked potatoes in butter/oil until golden brown, seasoning well with salt and pepper. Drain the potatoes on paper towels. While the potatoes are cooking, broil 2 of the cheese filled radicchio cups in the oven until well melted, but not too brown (3-5 minutes). Be ready to serve everything immediately once the cheese is ready.

Serving:

Arrange the potatoes in a circle in the middle of the warmed plate. Drain the carrot-pepper slaw well, then place a small handful in the middle of the potatoes, forming a mound. Top with a grilled radicchio cup. Serve with lemon wedges to squeeze over the cheese before you dive in!

Pop the 2nd batch of radicchio cups into the oven as you’re sitting down to the table, and serve when they’re ready.

Enjoy!