Friday, January 8, 2010
Again, a great summer salad, but also good any time of the year. I stole this one from my friend Dawn, and then completely bastardized it.
As many red potatoes as you want (I never counted, I just keep peeling), peeled to get all the icky stuff off, and chopped into 1-inch pieces.
1 bag of arugula, washed
4 oz blue cheese (goat cheese and feta work well too)
1 T olive oil
salt and pepper to taste
3 T olive oil
3 T white balsamic vinegar
1 T fresh lemon juice
1 shallot, finely chopped
Chop the potatoes into 1-inch pieces, and toss them in a large bowl with the salt, pepper and olive oil;
Place potatoes on an oiled cookie sheet (or 2), and bake at 400' until they are tender...turning them every 20 min;
Place cooked potatoes in a large bowl, and let them cool at room temperature;
In the meantime, whisk the last 4 ingredients, and blend well.
Once ready to serve, toss the potatoes with the goat cheese, arugula and dressing.
Viola!! This makes a great dish to bring to a picnic to share with a group, or as a side dish for a family dinner.