Recipe: Potato Salad with Arugula Pesto

POTATO SALAD WITH ARUGULA PESTO

"This nutrition-packed salad is as delicious as it is beautiful. I created this recipe to highlight the peanut butter taste of fresh arugula.

The pesto is also delicious on pasta, on grilled pork, as a sandwich spread, or as a condiment for soup."



2 cups purple potatoes, quartered or halved if large
1 small yellow cauliflower, separated into florets
1 cup sugar snap peas, trimmed as needed
1 small head red leaf lettuce, separated into leaves, rinsed, and spun dry
Arugula Pesto (recipe follows)

Bring a large pot of water to a rolling boil. Add a tablespoon of salt and the potatoes. When the water returns to a boil, adjust the heat to maintain a steady boil and cook for 10 minutes. Test one of the potatoes for doneness. A wooden skewer should meet no resistance when the potato is pierced. You may need to cook the potatoes another 2 or 3 minutes, but do not allow them to become so done they fall apart. As soon as they are done, drain them in a colander and rinse with cold water. Allow to drain while you continue with the preparation.

Bring another pot of water to a boil, add another tablespoon of salt, and drop in the cauliflower florets. Adjust the heat to a steady boil, and cook for 2 minutes. Add the peas and continue to cook 1 minute. Drain in a colander and rinse well under cold water. Allow to drain thoroughly.

Tear the lettuce into bite-size pieces and place in a large bowl.

Dry the prepared vegetables with kitchen towels and transfer them to the bowl with the lettuce. Add the pesto and toss to coat everything well. Serve immediately.

ARUGULA PESTO
Makes about 1 cup

1 clove garlic, peeled
2 tablespoons dry roasted unsalted peanuts
1/4 cup unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
1 cup, packed, arugula leaves
1/4 cup extra virgin olive oil

With the motor running, drop the garlic through a food processor's feed tube to mince it. Drop in the peanuts and pulverize them. Turn off the food processor. Add the butter, cheese, and arugula. Process to a paste. Then pour the oil through the feed tube. The pesto should thicken and emulsify.

To store, transfer the pesto to a storage container and place a sheet of plastic film over the top, pressing down so the plastic is in contact with the surface of the pesto. This prevents darkening. Store the pesto in the refrigerator for up to one week. The pesto may also be frozen in small amounts, in which case it need not be protected with the plastic wrap. Just transfer the prepared pesto to small freezer containers, label, and freeze.

Makes 4 servings
Source: Seed to Supper: Growing and Cooking Delicious Food No Matter Where You Live by John Tullock. (HCI, March 2016)