Arugula & Potato Salad
A simple green salad with the addition of roasted potatoes that makes for the perfect summer side dish!
Servings: 4 people
Ingredients
For the salad:
- 3 large handfuls of fresh arugula
- 3 medium sized yellow potatoes
- 3 tbsp fresh chives, finely chopped
- ¼ cup pine nuts
- Optional: chive blossoms
For the vinaigrette:
- 3 tbsp sherry vinegar
- ¼ cup olive oil
- 1 small clove of garlic, minced
- Pinch of salt
- Pinch of pepper
Instructions
For the vinaigrette:
- Place all the ingredients in a small dish and mix well. Set aside until ready to use. ANother option is to add all the ingredients into a blender or a tall glass and blend or use an immersion blender to blend
For the salad:
- Preheat the oven to 400 degrees and line a baking tray with parchment paper or spray with oil. Cut the yellow potatoes into ¼ inch slices and then cut them in half. The potatoes will make a half moon shape. Place them in a bowl and toss with a bit of olive oil. Spread out on the baking tray, sprinkle with salt and papper and bake until golden brown, about 15-20 minutes
- While the potatoes are baking, place the pine nuts in a small saute pan and gently toast on top of the stove. Be very careful not to burn! Once they are golden brown, remove from the pan and place in the salad bowl
- Place the arugula, chopped chives and chive blossoms (if you are using them) in the same bowl with the pine nuts. Once the potatoes are baked, place them in the bowl and pour the sherry vinagrette on top. Toss well and enjoy!