Monday - Sunday
6:00 am to 10:00 pm
Arugula Salad with Crisp Idaho® Potatoes
Courtesy of Idaho Potato Commission 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 1 lb. Idaho® potatoes, scrubbed and thinly sliced |
| 1/4 c. extra virgin olive oil |
| salt and freshly ground black pepper to taste |
| 2-1/2 tsp. white wine vinegar |
| 1 small shallot, minced |
| 2 medium bunches arugula (about 7 oz.), thick stems removed, washed and dried |
| 1 oz. Parmesan cheese, shave |
Directions:
1. Preheat the oven to 500°F or preheat the grill. In a large bowl, toss the potatoes with 2 Tbsp. of the olive oil and salt and pepper.
2. Spread the potatoes out in one layer on a non-stick baking sheet (or one lined with a nonstick liner). Roast until browned on one side, about 9 min., then turn and roast until browned on the other side, about 5 min. more.
3. In a small bowl, whisk together the remaining 2 Tbsp. olive oil, white wine vinegar, shallot and salt and pepper to taste. Reserve about 18 potato slices for garnish. Place the rest of the potatoes in a large bowl, top with the arugula, and drizzle with the vinaigrette. Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.
* Recipe courtesy of Waldy Malouf, Chef/Co-Owner, Beacon Restaurant, Bar & Bakery, New York City
