This leafy green vegetable is used in a similar way as lettuce leaves. Young arugula leaves tend to be sweeter, while more mature leaves have a stronger and more peppery flavor. Like many dark green vegetables, Arugula has many phytochemicals, anti-oxidants, vitamins, and minerals.
Potato Salad with Arugula and Dijon Vinaigrette
Perfect for a summer picnic or barbecue!
Serves 6 to 8
- 1/2small red onion, peeled and roughly chopped
- 2pounds new potatoes, scrubbed and cut into bite-sized pieces
- 1tablespoon rice vinegar
- Freshly ground black pepper
- 2tablespoons finely chopped chives
- 3cups arugula, stems removed, washed and dried and very roughly chopped
- 2tablespoons red wine vinegar
- 1tablespoon Dijon mustard
- 5tablespoons good olive oil
- Put the onion in a small bowl and cover with cold water (this will remove some of the bite). 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.
- Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 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. Serve warm or keep covered at room temperature for up to an hour.