This arugula and potato salad is so easy and it came up in the most serendipitous of ways. My friend Rick Patt and I attended an early meeting yesterday and he casually asked me if I wanted some fresh chard from his garden. Well being on the cleanse I of course said yes. Fresh vegetables are in season and given that I’ve gone vegan for three weeks, I was thrilled to get vegetables that are completely organic. Much to my surprise, Rick supplied me with swiss chard, fresh baby carrots, bibb lettuce and fresh arugula. I went home with a white metal bowl (you know the kind) brimming with fresh vegetables, almost giddy with excitement. The only thing missing as I walked through the front door was the wide brimmed hat, and a knife, and perhaps a few sweat beads from being in the garden. But since the garden wasn’t mine, I was spared the accesories and simply enjoyed the bounty!
That afternoon, after I finished washing the vegetables and greens my Food and Wine arrived. And in it, a recipe for potato and arugula salad! The idea is that the hot potatoes wilt the greens. No mayo here. Just a simple vinegraitte dressing. A few tweaks from me, and the above resulted. In that this recipe is so easy, here it is in narrative form!
Toss about 2 pounds of potatoes cut into 1 inch chunks with olive oil, salt, pepper, turmeric and some curry powder. Roast in a 400 degree oven until crispy (45 min). Do this in a large non stick skillet for super fast clean up. In the meanwhile, place about 4 cups of cut arugula (cut the bunches in half) in a large bowl.
Then, make up your favorite vinegraitte. Given that I used turmeric and curry in the potatoes I made a simple mustard vinegraitte (the mustard playing off the curry powder and turmeric). To the mustard, I added sherry vinegar, olive oil, salt and pepper. I also added a splash of soy to the dressing for another dimension of sweet and salty.
When the potatoes are ready (after about 45 min in the oven), pour them over the greens (right out of the oven hot as they are) and add the dressing. Toss. You’ll see that theat of the potatoes will slowly wilt the greens. Season with salt and pepper and serve. So delicious. I could have eaten the entire plateful! Enjoy!