Okay so I lied. I used red cabbage instead of radicchio. But you could use either. They are essentially the same in texture, but radicchio has a much more bitter and stronger flavor. Choose whichever you’d like! We served these with Bobby Flay’s grilled scallops (which I did not make and cannot take credit for). It’s a colorful and bold side dish that would go well with all sorts of grilled meats.
2 1/2 lbs new potatoes
kosher salt and fresh black pepper
1 1/4 cup olive oil
2 medium zucchini
1/2 cup sherry vinegar
2 tsp honey
1 small shallot, diced
1 tbsp Dijon
1 large head red cabbage (or radicchio), coarsely chopped
6 oz crumbled goat cheese
3 tbsp chopped fresh chives
1) Bring a large pot of water to a boil. Once boiling, salt the water and place potatoes in pot. Reduce heat to a simmer and cook until potatoes are tender. Drain and let cool slightly.
2) Heat grill to high.
3) Cut potatoes and zucchini into 1/4 inch think slices. Toss with 1/4 cup olive oil and season with salt and pepper. Grill about 5-8 minutes.
4) Meanwhile, whisk together vinegar, honey, shallot, and mustard in medium bowl. While constantly whisking, pour in remaining 3/4 cup olive oil until emulsified. Taste and season with salt and pepper.
5) Toss potatoes zucchini, red cabbage, and half of the vinaigrette in a large bowl. Top with goat cheese. Drizzle more dressing as desired and sprinkle with chopped chives and serve!