Arugula, Potato and Edamame Salad

Total Time
35 min
15 min
20 min
This salad is drizzled with a fabulous roasted shallot dressing.


uncooked red potato(es)

4 medium

uncooked shallot(s)

3 medium, peeled and cut in half

olive oil

2 tsp, extra-virgin


12 cup(s), fresh (washed and well-dried)

edamame (shelled)

1 cup(s), cooked


3 Tbsp

fresh lemon juice

2 Tbsp

sherry vinegar

1 tsp

sea salt

½ tsp

black pepper

½ tsp, freshly ground


  1. Preheat oven to 450ºF.
  2. Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.
  3. 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.
  4. Divide arugula between four plates; top each with 1/4 of potato slices and 1/4 cup of edamame.
  5. 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.


The dressing's not difficult to make but does require some extra effort, so while you're at it, make a double batch.

A happier, healthier you starts here