Heirloom Potato Salad With Arugula And Citrus Vinaigrette
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Heirloom Potato Salad With Arugula And
Citrus Vinaigrette November, 2000 Serves 8 / Suggested Wine: Chateaux Le Thil, White Bordeaux, France, 1998, $15. Salad 4 small heirloom potatoes per person, one of each variety (Rose Finn Apple, Purple Creamers, Bintje and French Fingerlings), washed and cut in half. Substitute any one of these potatoes for the rest, or use 32 small, new red potatoes, cut in half. 2-3 tablespoons olive oil Kosher salt Freshly ground pepper 1/2 pound arugula, rinsed and spun dry. Use salad mix if arugula is not available. Citrus Vinaigrette 1 organic orange, zested and juiced 1 tablespoon champagne vinegar or white wine vinegar Pinch kosher salt Freshly ground pepper 4 tablespoons extra-virgin olive oil  1. Mix all vinaigrette ingredients in a small,
lidded container and shake well. This dressing can be made up to
two days in advance and stored in the refrigerator. Be sure to
bring back to room temperature before pouring over salad.2. Preheat oven to 400°F. Toss halved potatoes in a bowl with olive oil and season with kosher salt and fresh pepper. 3. Roast potatoes in oven on a sheet pan until knife-tender, about 45 minutes. Remove potatoes from oven; pour citrus dressing over warm potatoes and toss. Serve over a handful of arugula or other salad greens. Suggested Wine: Chateaux Le Thil, White Bordeaux, France, 1998, $15. Janice Henning, chef/owner of Beehive Restaurant, Denver. Photography by: Laurie Smith Calories 177,Fat 9,Perfat 42,Cholesterol 0,Carbo 24,Protein 2,Fiber N/A,Sodium N/A |
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