Not too long ago we had half a bunch of limp arugula in the fridge and were wondering how to use it wisely to make a weekend lunch. Well, Food52 came to our rescue with this very yummy salad.
Source: Merrill Stubbs on Food52
Servings: 3 to 4 (as a side dish)
Ingredients:
1/4 small red onion, finely chopped
1 pound small red potatoes (cut into bite-sized pieces if they are not small enough)
Salt
1/2 tablespoon rice vinegar
Black pepper, freshly ground
2 tablespoons chives, chopped finely
1 1/2 to 2 cups arugula, stems removed, washed and dried and very roughly chopped
1 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 to 3 tablespoons extra virgin olive oil
Method:
Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
Toss the warm potatoes with the rice vinegar, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Add the chives, arugula and red onion and stir through.
Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine.
This salad can be served warm or kept covered at room temperature for up to an hour before serving.
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