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Receta Roast potato and arugula salad
by Kyra Martin

Roast potato and arugula salad

This reminds me a little of German potato salad. I ate it cold, but I think I will heat it hot next time.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 6

Ingredientes

  • 1 pound little potatoes, sliced in half (I used a pre-made mix from the store that had purple potatoes, red potatoes and gold potatoes. Made it really, really pretty)
  • salt, pepper
  • olive oil
  • a few big handfuls of arugula (I used about half of an 8 oz box from the store)
  • 1/4 cup chopped chives
  • 1 1/2 tablespoons capers
  • lemon juice and zest
  • Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 1/2 tsp minced garlic
  • squeeze of lemon

Direcciones

  1. Toss the potatoes in olive oil, salt and pepper and roast at 425 until done. About 20 minutes.
  2. In a small bowl whisk together all of the dressing ingredients.
  3. When the potatoes come out of the oven and are still warm toss them in the dressing.
  4. In a large bowl, toss together the arugula, chives, capers and lemon juice and zest.
  5. Spoon over the potatoes and toss to coat the salad with dressing.
  6. If you prefer to dress them separate, save a little of the dressing before adding the potatoes.