Monday, December 13, 2010
potato salad and more.....a symphony of taste....at kitchen! kitchen!
8 medium size yukon gold potatoes
A package of baby arugula
6-8 small fresh figs cut in wedges
1 large vidalia onions
4-6 oz. of real good goat cheese (it pays to spend a little more for a good goat cheese)
1 tablespoon of dijon mustard
Extra virgin olive oil
Peel and cut the potatoes into 1/2 inch thick season with salt and completely coat with olive oil and put on a large baking sheet without overlapping the potatoes.
Roast the potatoes in a 350F preheated oven for 45-50 minutes until just tender. Then put under the broiler to brown them - just enough to give the potatoes their roasty, golden color. Set aside and let cool. (do not try to remove the potatoes while still hot or you will end up with half of them in the pan). Meanwhile......
Sliced the onions and cook them in a hot pan with olive oil until carmelized. Set aside.
For the dressing;
A squeezed of one fresh lemon
A tablespoon of dijon mustard
3-4 tablespoons of olive oil
A pinch of salt
Combine all of the above in a bowl and mix thoroughly
Now comes the best part..... getting everything together by way of layering them......
On a large serving platter create a large and plentiful nest of baby arugula for the cooled potatoes to nestle in. Sprinkle some of the dressing around the potatoes, followed by a scattering of the carmelized onions, figs, and the crumbled goat cheese. Sprinkle the rest of the dressing.
Now, that's what I call a delightful symphony of taste that plays beautiful music in your palate.