GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
- Heat a charcoal or gas grill to medium-high.
- Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
- Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams
POTATO SALAD WITH QUICK PRESERVED LEMONS AND ARUGULA
Categories Dill Leafy Green Lemon Potato
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
- Meanwhile, slice 1 lemon into 1/8-inch-thick rounds. Combine sliced lemon, 2 cups water and 2 tablespoons kosher salt in small saucepan; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes.
- Drain lemons, then very coarsely chop. Cut remaining lemon in half and squeeze out enough juice to measure 2 tablespoons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic and oil in small bowl. Coarsely crush cumin and coriander seeds using mortar and pestle (or wrap in foil and pound firmly using rolling pin).
- Mix seeds into lemon dressing. Season to taste with pepper.
- Cut lukewarm potatoes lengthwise in half. Place in large shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season to taste with salt and pepper. Add arugula and toss gently.
- Serve salad slightly lukewarm or at room temperature.
POTATO SALAD WITH QUICK PRESERVED LEMON AND ARUGULA
Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that's ready to use in minutes.
Provided by Potato Goodness
Categories No Mayo Potato Salad
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
- Meanwhile, slice 1 lemon into 1/8-inch-thick rounds. Combine sliced lemon, 2 cups water and 2 tablespoons kosher salt in small saucepan; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons, then very coarsely chop. Cut remaining lemon in half and squeeze out enough juice to measure 2 tablespoons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic and oil in small bowl. Coarsely crush cumin and coriander seeds using mortar and pestle (or wrap in foil and pound firmly using rolling pin). Mix seeds into lemon dressing. Season to taste with pepper.
- Cut lukewarm potatoes lengthwise in half. Place in large shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season to taste with salt and pepper. Add arugula and toss gently. Serve salad slightly lukewarm or at room temperature.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.6 g, Fat 7.2 g, Fiber 4.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 1935.3 mg, Sugar 1.5 g
POTATO SALAD WITH QUICK PRESERVED LEMON AND ARUGULA
Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that's ready to use in minutes.
Provided by Potato Goodness
Categories No Mayo Potato Salad
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
- Meanwhile, slice 1 lemon into 1/8-inch-thick rounds. Combine sliced lemon, 2 cups water and 2 tablespoons kosher salt in small saucepan; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons, then very coarsely chop. Cut remaining lemon in half and squeeze out enough juice to measure 2 tablespoons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic and oil in small bowl. Coarsely crush cumin and coriander seeds using mortar and pestle (or wrap in foil and pound firmly using rolling pin). Mix seeds into lemon dressing. Season to taste with pepper.
- Cut lukewarm potatoes lengthwise in half. Place in large shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season to taste with salt and pepper. Add arugula and toss gently. Serve salad slightly lukewarm or at room temperature.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.6 g, Fat 7.2 g, Fiber 4.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 1935.3 mg, Sugar 1.5 g
PRESERVED LEMON & POMEGRANATE WINTER SALAD RECIPE - (4/5)
Provided by ltrodrigu
Number Of Ingredients 12
Steps:
- Combine lemons and salt in a large nonreactive bowl. Cover and refrigerate at least 12 and up to 24 hours. Uncover, then pour olive oil over lemons. Lemons keep, refrigerated, up to 2 weeks. SALAD: Combine the arugula, pomegranate seeds, almonds, and preserved lemons in a salad bowl. Add the olive oil and toss to combine. Season with salt and pepper to taste. Serve with Kubaneh.
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