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Arugula with Rosemary Roasted Fingerlings
The bounty of stunning fruits and vegetables available each week at the farmers' market is the inspiration for my new series on interesting ideas for putting together a salad. Fill your canvas bag with all the best that the farmers' market has to offer and ensure that you're feeding your family the freshest ingredients possible. Ask your local farmers whether their produce was grown by sustainable means without the use of pesticides and chemicals. Say goodbye to salad monotony and hello to flooding your table with eco-chic vege combinations.
INGREDIENTS
| Arugula with Rosemary Roasted Fingerlings: | |
| 1 | large bunch arugula, chopped roughly |
| 2 cups | rosemary roasted fingerling potatoes, see recipe below |
| ½ medium | purple rosemary roasted onion, see recipe below |
| ½ | medium yellow pepper, chopped |
| 1 | can organic sustainable Albacore tuna, drained |
| ¼ cup | pistachios, toasted and shelled |
| Dressing: | |
| 2 tbsps | organic olive oil |
| ½ | organic lemon, juiced |
| salt and pepper to taste | |
| Rosemary Roasted Fingerling Potatoes and Onions: | |
| 2 cups | fingerling potatoes |
| ½ | purple onion, chopped very roughly |
| ¼ cup | organic olive oil |
| ¼ cup | organic olive oil |
| 1 tsp | sea salt |
| ½ tsp | dried rosemary |
| ½ tsp | fresh cracked pepper |
PREPARATION:
Dressing:
- Put everything in a large bowl and toss with dressing.
Rosemary Roasted Fingerling Potatoes and Onions:
- Preheat oven to 400 degrees.
- Spread potatoes out on a cookie sheet.
- Top with ¾ of the olive oil, rosemary, salt, and pepper.
- On another cookie sheet, spread out onions.
- Top with remaining rosemary, salt, and pepper.
- Toss contents of both cookie sheets with your hands.
- Cook potatoes and onions about 15 minutes depending on size.
- Take out the onions and turn up the heat on the potatoes to 500 degrees.
- Cook five more minutes.
- Let the potatoes cool completely and shred.
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