Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette

Wilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2 tsp. chopped fresh thyme
  • 1 tsp. Dijon mustard
  • 1/3 cup pitted Kalamata olives (about 15), finely chopped
  • ½ lb. baby arugula, washed and spun dry (12 loosely packed cups)
  • ¾ cup finely diced red onion (1 very small)
  • Kosher salt and freshly ground black pepper
  • 1 large russet potato (about ¾ lb.), peeled and cut in ½-inch dice
  • + 4 more ingredients
    • ½ cup plus 2 tablespoons extra-virgin olive oil
    • ½ lb. small ripe cherry (or grape) tomatoes, halved (1 heaping cup)
    • 3 Tbs. red-wine vinegar
    • ¼ lb. feta, crumbled (scant 1 cup)

Put the arugula in a large bowl. In a food processor, pulse the vinegar, olives, mustard, and 1 teaspoon of the thyme. Processing continuously, slowly pour in 1/2 cup of the olive oil and 3 Tbs. water to make a loose dressing. Transfer to a liquid measuring cup. Heat the remaining 2 Tbs. oil in ...

View full recipe at Fine Cooking

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