Arugula Salad with Crisp Idaho® Potatoes
To make this salad in advance, prepare potatoes and vinaigrette, then set aside. Toss to combine right before you're ready to serve.
Servings
6 Servings
Ingredients
- 1 pound Idaho potatoes scrubbed and thinly sliced
- ¼ cup extra virgin olive oil
- 2½ teaspoons white wine vinegar
- 1 small shallot minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 7 ounces arugula washed, dried and thick stems removed
- 1 ounce shaved Parmesan cheese
Instructions
- Preheat oven or grill to 500°F.
- In a large bowl, toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread potatoes out in one layer on a parchment lined or non-stick baking sheet.
- Roast or grill until browned on one side, about 9 minutes, then flip and roast on other side, until brown, about 5 minutes more. Remove from oven, and reserve 18 potato slices for garnish. Place the rest of the potatoes in a large bowl.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, shallot, salt and pepper.
- Top potatoes with arugula, and drizzle with vinaigrette. Toss well and serve, garnishing each plate with reserved potato slices and shaved Parmesan.
- Source: Idaho Potato Commission, courtesy of Chef Wendy Malouf, Beacon Restaurant & Bar, New York City