Potato Salad with Radicchio
Rinse the potatoes thoroughly. Cook in salt water, in their skins, for about 20 minutes until tender.
Rinse the chile peppers, cut lengthwise, remove the seeds and ribs and finely chop. Finely chop the white and light green sections of the scallions. Cut the green section into fine rings and set aside. Peel the garlic.
Rinse the lemons and grate the peel of 2 of them. Squeeze about 90 ml of juice from all the lemons (approximately 1/2 cup).
Mix the lemon juice, broth and sherry vinegar with the lemon zest and season with salt and pepper. Crush the garlic and add, along with the onion and chile pieces.
Drain the cooked potatoes and halve or quarter them. Drizzle with the dressing while still hot. Allow to cool and refrigerate for at least 1 hour, turning regularly in the marinade.
Meanwhile, rinse the parsley, shake dry, pluck off the leaves and chop. Tear the radicchio into small pieces. Rinse the lettuce leaves and pat dry.
Remove 2 tablespoons of the marinade and mix with 2 tablespoons of olive oil. Distribute the radicchio in a shallow dish and drizzle with the dressing.
Mix the remaining oil with the parsley and the green scallion rings and mix into the potatoes.
Serve arranged on lettuce leaves.