A food world devoted to the young chef and those young at heart

Saturday, August 28, 2010

Arugala Salad

A delicately wonderful salad to pair with fish, chicken or beef or double the recipe for a main dish. I am posting this to go along with the hamburger post I wrote about earlier.

Arugula Salad
pre heat oven to 400 degrees Fahrenheit
Serves 3 side servings

  • 1/2 lb potatoes (Yukon gold, Red, Idaho, most any variety should work)
  • Less than a tbsp Olive Oil
  • 1 tsp red pepper flakes (or to taste)
  • Salt and Pepper
  • 3 cups Arugula
  • 5 cups Spring Mix
  • Dijon Mustard dressing
Cut away the ugly parts of the potato and slice into 1/4 - 1/2 inch discs. Line a cookie sheet with foil and toss the potatoes with the olive oil, red pepper flakes, salt and pepper. Lay out the potatoes across the cookie sheet and bake in the oven for 30 minutes, or until one side is golden brown. Once they have reached their caramelized perfection flip them over and allow them to bake another 10 minutes.
Place a bed of spring mix on each plate, top with arugula and some potatoes, drizzle desired dressing and serve.

The bitter peppery arugula plays well with the spicy warm mustard and potatoes, leaving a very interesting balance of flavors.

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