Arugula, potato, and edamame salad
Uncooked red potato(es)
3 medium, peeled and cut in half
2 tsp, extra-virgin
12 cup(s), fresh (washed and well-dried)
1 cup(s), cooked
Fresh lemon juice
½ tsp, freshly ground
- Preheat oven to 450ºF.
- Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.
- Meanwhile, 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.
- 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. Yields 1 salad per serving.