Friday, October 2, 2009

Weekly Salad

With the weather as blase as it is, I want to eat something that puts me in mind of late summer....which we never got this summer summer, either by the way.

This is a good one because it has my favorite salad leaf: arugula. Here's what you need:

A handful of green beans
8 - 10 fingerling potatoes
1/2 teaspoon grated lemon zest
the juice of one lemon
fresh ground pepper
1/4 cup of olive oil
1/4 cup of pine nuts, toast and chopped up
1/2 cup of parmesan cheese, shaved with a vegetable peeler
1 1/2 cup of arugula

Cook the beans to your likeness and roast the fingerlings in the oven until golden brown. Whisk lemon juice, zest, pepper and some salt. Set aside. Toss beans, potatoes and arugula together, coat with the dressing and garnish with the parmesan and pine nuts.


1 comment:

  1. Mmm this looks yummy! Sundried tomatoes or roasted red peppers would be awesome in this too!