Raclette served this way (you can use an infinite range of ingredients for the base of the dish) is fast, delicious, and easy. Use a broiler or the top of a very hot oven. Have the raclette sliced from a quarter of a wheel when you buy it, in pieces
Heat the broiler or the oven to
Remove the rind, if there is any, from the cheese. Cook the potatoes in salted water until they can be easily pierced with a fork. Drain the potatoes, let cool, and then cut in half. Cut the cores from the radicchio and tear each leaf in half.
Mix the lemon juice, salt, and pepper in a bowl. Whisk in the oil. Toss the potatoes and radicchio leaves in the dressing.
Put 3 potato halves on each of 4 ovenproof plates and divide the radicchio equally among the plates. Put
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