I love arugula. But sometimes I want something a little more substantial than a salad. Here’s a simple recipe combining arugula with another one of my favorites – potatoes. It’s really just a well dressed arugula salad squeezed right inside of a potato. I find that the spiciness of the arugula pairs well with the lemon and tarragon flavors of the creamy dressing, as well as the contrasting softness of the warm potato. And it really beats the unhealthy, traditional loaded baked potato. Two of these made a satisfying dinner with some extra arugula and dressing on the side. Crumbling some crispy turkey bacon on top would add a healthy source of protein. Can’t wait to make this again with potatoes from my garden later this summer!
Short on time? Microwave two potatoes for 12 minutes then bake until crispy. Too hot for the oven? Wrap seasoned and slightly oiled potatoes in foil and grill for 40 minutes.
- 2 medium to large baking potatoes
- sea salt
- olive oil or butter
- 2 large handfuls of arugula
- 1 tbsp rice wine vinegar
- a couple leaves of tarragon, chopped
- 1 tsp dijon mustard
- 1 egg yolk
- 1/2 cup olive oil
- 2 tbsp grated Parmesan
- 2 tsp lemon juice
Preheat oven to 400F degrees. Scrub the potatoes and then prick all over with a fork. Sprinkle with sea salt. A light coating of olive oil helps the salt stick, but better yet, creates a crisper skin. Bake until tender – about 45 minutes.
While the potatoes bake, make the dressing by whisking all of the ingredients together in a small bowl. Taste and adjust seasoning.
When done cooking, slice the potatoes open. Toss the arugula with the dressing. You can scoop some of the potato flesh out to make room for the dressed arugula, but I just kind of pile it right on top and dig in.
Adapted from 101cookbooks.com