Janice Henning, chef/owner of Beehive Restaurant, Denver
Suggested Wine: Chateaux Le Thil, White Bordeaux, France, 1998, $15.
Recipe Yield:
8 servings
Recipe Calories:
177
Recipe Ingredient Details:
SALAD
4 small heirloom potatoes per person, one of each variety (Rose Finn Apple, Purple Creamers, Bintje and French Fingerlings) (or 32 small new red potatoes, cut in half)
2-3 tablespoons olive oil
Kosher salt
Freshly ground pepper
1/2 pound arugula, rinsed and spun dry (Use salad mix if argula is not available)
Citrus Vinaigrette
1 organic orange, zested and juiced
1 tablespoon champagne vinegar or white wine vinegar
Pinch kosher salt
Freshly ground pepper
4 tablespoons extra-virgin olive oil
Recipe Instructions:
Mix all vinaigrette ingredients in a small, lidded container and shake well. This dressing can be made up to two days in advance and stored in the refrigerator. Be sure to bring back to room temperature before pouring over salad.
Preheat oven to 400°F. Toss halved potatoes in a bowl with olive oil and season with kosher salt and fresh pepper.
Roast potatoes in oven on a sheet pan until knife-tender, about 45 minutes. Remove potatoes from oven; pour citrus dressing over warm potatoes and toss. Serve over a handful of arugula or other salad greens.
Recipe Additional Notes:
Photography by: Laurie Smith
PER SERVING: Calories 177,Fat 9,Perfat 42,Cholesterol 0,Carbo 24,Protein 2,Fiber N/A,Sodium N/A
Wed, 2000-11-01 15:02
