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Arugula Salad with Crisp IdahoŽ Potatoes
 Courtesy of Idaho Potato Commission
 
Servings: 6
Prep Time: 15 Min. Cook Time: 15 Min. What you need:
* 1 lb. IdahoŽ 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 What to do:
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 |
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