Saturday, February 26, 2011

Arugula, Potato and Edamame Salad

Ingredients
  • 4 medium uncooked red potatoes
  • 3 medium shallot(s), peeled and cut in half
  • 2 tsp olive oil, extra-virgin
  • 12 cup(s) arugula, fresh (washed and well-dried)
  • 1 cup(s) edamame (shelled)
  • 3 Tbsp water
  • 2 Tbsp fresh lemon juice
  • 1 tsp Sherry vinegar
  • 3 gm sea salt
  • 1/2 tsp black pepper, freshly ground
Instructions

* Preheat oven to 450ºF.

* Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.

* Place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.

* Meanwhile, divide arugula between four plates; top each with 1/4 of potato slices and 1/4 cup of edamame.

* When shallots are cool, scrape them and any remaining oil from foil into blender.
Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve.

Notes

* This dressing is really fresh and flavourful so make extra to serve over steamed artichokes or asparagus.

PointsPlus™ Value: 7
Servings: 4

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