GRILLED POTATO AND ARUGULA SALAD
Quick and easy with simple fresh ingredients, this salad is light and herbal and full of flavor! It's the perfect accompaniment to dinner time or a wonderful main course for a light lunch. Especially delicious with fresh herbs from the garden!
4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
½ teaspoon freshly ground black pepper to taste
1½ to 2 pounds organic Yukon gold potatoes
1 bunch fresh arugula, regular, baby or wild
¼ cup roughly chopped fresh oregano
¼ cup finely chopped fresh chives
¼ cup toasted pine nuts, optional
2 tablespoons rice wine vinegar
2 cloves garlic, finely minced
1½ teaspoons sea salt
Using a mandoline slicer, evenly slice the potatoes into ¼" slices, skin left on. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly.
Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over a high heat, reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-8 minutes once boiling.
Drain the potatoes and rinse in cold water to stop them from cooking.
Once cooled and drained, gently toss with 1-2 tablespoons olive oil (you need just enough to coat all the potatoes, but you don't want too much or it'll cause a flare up on the grill), and a dash each of salt and pepper, so they are all evenly coated.
Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket or wok, and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don't burn while others don't get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don't want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side.
While the potatoes are cooking, in a small bowl add the rice wine vinegar, the remaining Terra Delyssa olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.
Once the potatoes are cooked, place them in a large serving bowl, add the arugula and dressing, gently toss to combine everything. The arugula will begin to wilt a bit with the heat from the potatoes but will keep that nice crunch. Add more salt and pepper to taste. Serve. Enjoy your salad!