Earlier this year I decided to start getting the Sunday newspaper. Yes, the paper, not online.
It’s the Mercury News and so far I’ve been enjoying it. It’s been a long time since I would sit and “read the paper.” I’ve thought about going to online only, but then I don’t have the same feeling of obligation to actually READ it. I actually just went through the Sunday paper today (it’s Thursday); but I’ve had it sitting in my office staring at me all week and I made sure to page through it.
I am most interested in the Food & Drink section to look out for recipes to share and this week I found a great salad; I haven’t made it yet but I can tell it’s delicious. The first time I had a warm potato salad was when I lived in Texas – my friend’s secret ingredient was lots of celery seed (which I’ll probably substitute for the the rosemary when I make this because I think I’ll like it better)
I made a couple of changes in the directions from the original recipe and I would definitely suggest doubling so that you can have for more than one meal. This would be a great side dish for any meat – especially something barbecued! Because it has potatoes – it is a CARBOHYDRATE side dish (even though it’s called a salad) – you will still want to serve some green beans or asparagus or other vegetable with the meal!
WARM POTATO & ARUGULA SALAD
Serves 2
1/2 pound fingerling potatoes
1 small shallot, diced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons fresh rosemary
4 cups baby arugula
1/4 cup shaved Parmesan, optional
DRESSING
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt, pepper, to taste
1. Cut fingerling potatoes into 1/4-inch-thick slices. Blanch in boiling water for 4-5 minutes, until just tender but still holding their shape.
2. In a skillet, heat olive oil over medium-low heat. Add shallot, blanched potatoes, salt and pepper. Cook until the potatoes have started to brown and are soft, 10 to 12 minutes. ( While the potatoes are cooking: In a small bowl, whisk together dressing ingredients.)
3. Stir in rosemary; cook for a minute more.
4. Combine the dressing, arugula, potatoes, walnuts and Parmesan and toss until well combined.
Recipe and photo by Erin Alderson – www.naturallyella.com
Day 12 – #NationalNutritionMonth