Warm Arugula, Shrimp & Potato Salad

Warm Arugula, Shrimp & Potato Salad
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • ½ tsp. minced fresh rosemary
  • ¼ tsp. grated lemon zest
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 small clove garlic
  • 20 kalamata olives, pitted and halved (¾ cup)
  • 2 Tbs. fresh lemon juice; more to taste
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 small bunches arugula (6 to 7 oz.), trimmed, washed, dried, and torn into bite-size pieces (or ¼ lb.baby arugula, to yield 3-½ to 4 cups loosely packed)
    • ½ lb. small red-skinned potatoes (or other low-starch variety), scrubbed and quartered (if large, cut into 1-inch chunks)
    • 12 jumbo shrimp (¾ lb.), unpeeled

Heat the oven to 425°F. In a medium bowl, toss the shrimp with 1/2 Tbs. of the oil, and season with salt and pepper. Pour onto one side of a large rimmed baking sheet and arrange in a single layer. In the same bowl, toss the potatoes with another 1/2 Tbs. olive oil, 1/4 tsp. of the minced rosemar...

View full recipe at Fine Cooking


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