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Warm Arugula Salad with Roasted Potato

It doesn’t take a ton of ingredients to create a dish that is full of flavor – this dish is the perfect example. Roasted potatoes and hard-boiled eggs add great texture and protein, making this a satisfyingly hearty meal.

Tips for making hard-boiled eggs

  • Don’t boil them – a rapid boil can crack the eggs delicate shells
  • Don’t over-boil them – boiling for longer than 20 minutes causes the hydrogen sulfide in the egg white to react with the iron in the egg yolk. This, while harmless, does create that unattractive grey-green ring around the yolk and creates that distinctive ‘rotten-egg’ smell.
  • Using older eggs (2 weeks old) will make peeling easier – this is because over time the albumen shrinks, allowing the space between it and the shells membrane to enlarge, making it easier to separate the two.
  • Once cooked, gently crack shell in  a few spots then let sit in cold water. This allows the water to seep in between the shell and membrane, again helping to separate the two easier.

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Toss potatoes with 1 Tbsp oil and salt and pepper, roast on a rimmed parchment-lined baking sheet (or stone baking dish) at 400°F for 20 minutes or until golden and tender, tossing occasionally.

Once potatoes are done, pour some of the dressing over the warm potatoes while still on the baking sheet and toss to combine. Add the arugula to the pan, and toss to combine (the heat will lightly wilt the leaves and warm the salad nicely). Remove immediately from pan and divide arugula, potatoes and eggs into individual serving bowls, adding more dressing if desired.

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Warm Arugula Salad with Roasted Potato
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Serves: 6
Ingredients
  • 1 ½ lbs baby potatoes (fingerling, red, or russet), quartered lengthwise
  • 5 Tbsp olive oil, divided
  • Salt and pepper
  • 2 Tbsp white wine vinegar
  • 1 tsp GF Dijon
  • 6oz arugula (about 1 handful per person)
  • 4 hard-boiled eggs, quartered lengthwise
Instructions
  1. Toss potatoes with 1 Tbsp oil and salt and pepper, roast on a rimmed parchment-lined baking sheet at 400°F for 20 minutes or until golden and tender, tossing occasionally.
  2. To boil eggs, place eggs in a single layer in a saucepan adding enough (cold) water to cover by 1 inch. Cover and bring to just a boil. Remove from heat and let sit in the hot water (covered) for 12 minutes. Gently crack eggs in a few places then place immediately in a bowl of cold water for at least 5 minutes.
  3. For the dressing, stir together the vinegar and mustard and season with salt and pepper. While whisking constantly, drizzle in the oil until a thick emulsion is formed.
  4. Once potatoes are done, pour some of the dressing over the warm potatoes while still on the baking sheet and toss to combine.
  5. Add the arugula to the pan, and toss to combine (the heat will lightly wilt the leaves and warm the salad nicely).
  6. Divide arugula, potatoes and eggs into individual serving bowls, drizzling on more dressing if desired.

 

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