Wednesday, February 2, 2011

Pear and Potato Salad with Arugula

although its form as the fried, salty stick dipped in ketchup may be famous, the potato is as versatile as it is wholesome. and while the french fry may be well loved by many (including yours truly) this version of the potato as a side dish packs a healthy punch with the addition of pears, arugula, and curry powder. now before you curry haters leave, running and screaming, give this dish a chance because the curry is more of an accent to bring out flavors than the star of the show. even my husband who isn't a die hard curry fan likes this dish.

many people may conjure up images of a mayonnaise loaded goop but this dish is mayo-free and served warm with shallots and garlic. i like to keep the skin on the potatoes to keep the extra vitamin c but i peel the pears because i think their skin can be rough sometimes. the addition of chopped arugula at the end gives this dish a peppery kick as well as some leafy greens. this pear and potato salad immediately made it to my "favorite sides" list.

Pear and Potato Salad with Arugula
serves 4

2 tbs olive oil
1 cup potatoes, chopped
1 cup pears, peeled and chopped
1/2 cup shallots, chopped
3 garlic cloves, minced
1 tbs curry powder
1/2 tsp sea salt
1/4 tsp freshly ground pepper
juice of 1 lemon
2 cups arugula, roughly chopped

heat olive oil in large skillet. add potatoes to skillet and cook 10 minutes, stirring often, until potatoes begin to get tender. add shallots and garlic and cook, stirring frequently, 5 minutes. add pears, salt, pepper, curry, and lemon juice and cook and additional 3-5 minutes. test potatoes to see if tender. remove from heat and stir in arugula. serve immediately.

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