Roasted Thyme Potatoes and Arugula Salad with Black Garlic-Mustard Vinaigrette

Jan 15

Posted By Savita

Salads

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Roasted Thyme Potatoes and Arugula Salad with Black Garlic-Mustard Vinaigrette

Salads are part and parcel of modern day life-style and I am hard core salad admirer. I make salads with quest of making veggies taste better and different every time and I learnt it hard way that to eat healthy salads you need variety, freshness and deliciousness too. Does this sounds too much to handle? Well, then you have to try this comforting, packed with health and freshness, potato and arugula salad, all-in-one package.

Roasted Thyme Potatoes and Arugula Salad with Black Garlic-Mustard Vinaigrette

First-time black garlic users, I must mention that even though "black Garlic" name sounds very Strong, taste is not that strong (I recommend 1-3 cloves per preparation). Black garlic helps lower the cholesterol and is good for digestion. So check it out, google about it and buy some to add to your health pack.

Crispy thyme potatoes with mustard-lemon vinaigrette has taken this salad from a plain arugula-cherry tomato salad to a - flavor in every bite salad. I used finger potatoes (to make my life easier), no peeling needed, just slice in half or quarter per your liking (I prefer quarter bites). Top the pan roasted potatoes on salad when they are still warm and top with mustard, black garlic and lemon vinaigrette.

In each bite, you will get sweet cherry tomato, spicy arugula or shallot, crispy potato with thyme perfume.

Enjoy good health one bowl at-a-time.

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Roasted Thyme Potatoes and Arugula Salad with Black Garlic-Mustard Vinaigrette

Total Time 17 minutes Prep Time 10 minutes Cook Time 7 minutes Difficulty Easy Serves 2

Ingredients

2 Cup Arugula
1/2 Cup Cherry Tomatoes (large cherry tomatoes sliced in half)
1 tbsp Lemon (Lemon juice)
Salt and Black Pepper (as per taste)
2 Shallot Onions (thin sliced)
6-7 Asparagus (6-7 asparagus stalks diced)
2 Black Garlic (2 cloves of black garlic mashed with back of a spoon)
10-15 Potatoes (finger potatoes cut in quarters)
1 tsp Thyme
1 tbsp Olive Oil (plus 1-2 tsp for frying potatoes)

Directions

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1. Heat 1 tsp oil in a pan, add quartered finger potatoes, thyme and saute'em till skins are crispy and potatoes are knife tender.

2. Make Vinaigrette - In a bowl, add mashed garlic, lemon juice, 1/4 tsp salt and 1/ tsp pepper and 1 tbsp olive oil. Whisk together. Thinly slice shallot onion and add to the vinaigrette and leave aside. Slice the cherry tomatoes and asparagus.
3. Divide arugula, cherry tomatoes, asparagus among two salad bowls.

4. Top with cooked (still warm potatoes). Drizzle mustard-garlic vinaigrette and serve immediately.

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