Salads & Sides

Recettes utilisant nos huiles d'olive

Grilled Potato And Arugula Salad With Fresh Herbs

1½ to 2 pounds organic Yukon gold potatoes
1 bunch fresh arugula, regular, baby or wild
4 cuillères à soupe d'huile d'olive extra vierge biologique Terra Delyssa, divisées
2 tablespoons rice wine vinegar
2 cloves garlic, finely minced
¼ cup finely chopped fresh chives
¼ cup roughly chopped fresh oregano
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper to taste
¼ cup toasted pine nuts, optional

Using a mandoline slicer, evenly slice the potatoes into ¼” slices, skin left on. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly.

Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over high heat, reduce heat to medium-low, and simmer potatoes until just fork-tender, about 5-8 minutes once boiling.

Drain the potatoes and rinse in cold water to stop them from cooking.

Once cooled and drained, gently toss with 1-2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, and a dash each of salt and pepper, so they are all evenly coated.

Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket, or wok, and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don’t burn while others don’t get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don’t want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side. (Our grill’s grates are a bit too wide and we lose too many this way, so to avoid frustration we go with the pan).

While the potatoes are cooking, in a small bowl add the rice wine vinegar, the remaining Terra Delyssa olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.

Once the potatoes are cooked, place them in a large serving bowl, add the arugula and dressing, gently toss to combine everything. The arugula will begin to wilt a bit with the heat from the potatoes but will keep that nice crunch. Add more salt and pepper to taste. Serve.