Arugula Salad with Romesco Potatoes
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 servings
Arugula Salad with Romesco Potatoes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Potatoes
- ½ pound fingerling potatoes
- 1 tablespoon olive oil
- Pinch salt
Romesco Sauce
- 1/2 cup walnuts
- 1 red bell pepper large roasted
- 1 garlic clove
- 1/4 cup tomato puree
- 2 tablespoons flat-leaf parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- salt
- black pepper
Salad
- 3 to 4 arugula handfuls
- 1 ounce goat cheese
- ¼ walnuts toasted, 'up' unclear
- 1 tablespoon lemon juice
- 1 tablespoon olive oil if needed
- salt to taste
Instructions
- Heat your oven to 400˚F. Slice the fingerling potatoes in half, lengthwise. Toss with the olive oil and salt. Place on a sheet tray covered with parchment and arrange so that the cut side is down. Roast for 20 minutes.
- While the potatoes are roasting, make the romesco sauce. Combine all the ingredients in a blender and pulse until well combined.
- Once the potatoes have roasted for 20 minutes, remove from the oven and toss with about ⅓ cup of the romesco sauce. The potatoes should be well-coated. Return the potatoes to the oven and roast for another 10 to 15 minutes. Potatoes should be tender. Remove from the oven and let cool slightly.
- Assemble the salad with the arugula, crumbled goat cheese, roasted potatoes, toasted walnuts, squeeze of fresh lemon juice, olive oil, and salt if needed.
Notes
- Tips + Tricks: Save leftover romesco to use in another meal. It's great on toast, with eggs, in pasta, or grilled cheese.
- Use up leftover ingredients: walnuts, arugula, potatoes
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