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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 7 |
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From Moosewood New Classics. Ingredients:
4 -6 potatoes (2 lbs) |
2 tablespoons minced shallots |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons cider vinegar |
1/2 teaspoon dijon mustard |
1 tablespoon minced fresh thyme (1 t dried) |
2 tablespoons small capers |
12 kalamata olives, pitted |
1/4 cup olive oil |
arugula, rinsed and stemmed |
ricotta salata, crumbled (can substitute romano or parmesan) |
Directions:
1. scrub the potatoes and peel them if you wish.
2. slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
3. place them in a pot with salted cold water to cover and bring to a boil.
4. reduce heat, cover and simmer 15-20 minutes, till just tender.
5. meanwhile, in a small bowl, whisk together all of the dressing ingredients.
6. When the potatoes are tender, drain them and place in a serving bowl.
7. pour on the dressing and toss well.
8. serve immediately on a bed of arugula and top ricotta salata.
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