Arugula, potato, and edamame salad
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This salad is drizzled with a fabulous roasted shallot dressing. The dressing's not difficult to make but does require some extra effort, so while you're at it, make a double batch. First you wrap some foil around the shallots and then bake them in the oven until they're nice and soft, which takes about 20 minutes. Into the blender they go, along with water, lemon juice, sherry vinegar, sea salt, and pepper; purée and your delicious dressing is ready to go! If you do decide to make multiple batches, the dressing can hang out in the fridge for about a week. Use it on salads, sandwiches, and more!
Ingredients
Uncooked red potato
4 medium
Shallot
3 medium, peeled and cut in half
Olive oil
2 tsp, extra-virgin
Arugula
12 cup(s), fresh (washed and well-dried)
Shelled edamame
1 cup(s), cooked
Water
3 Tbsp
Fresh lemon juice
2 Tbsp
Sherry vinegar
1 tsp
Sea salt
½ tsp
Black pepper
½ tsp, freshly ground
Instructions
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.
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