Friend Irene pointed me to this recipe because I'm always mentioning all the arugula our CSA provides. Here's the list of ingredients:
- 4 strips thick-sliced smoked bacon
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 4 scallions, finely chopped
- 2 celery stalks, finely chopped
- 2 serrano chiles, stemmed, seeded, and minced
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons Creole mustard (see note)
- 1 tablespoon finely chopped fresh tarragon leaves
- Freshly ground black pepper
- 6 ounces arugula
Read More http://www.epicurious.com/recipes/food/views/Two-Potato-Salad-with-Creole-Mustard-Bacon-and-Arugula-353289#ixzz0fv9Xke3u
It's pretty simple to make: cook the things that need cooking (bacon and potatoes) then mix the rest together. I left out the celery because I didn't have any and I used dried tarragon.
Arugula intrigues me. I first tasted it in Bergamo, Italy. I had finally arrived, alone, exhausted from trans-Atlantic travel, done in by Milan traffic, and the stress of driving a rental car around an unfamiliar city at night looking for my hotel. And I was very hungry. I was the last person served in the dining room that evening and had whatever was left. It turned out to be sliced flank steak and just barely steamed arugula drizzled with balsamic vinegar and olive oil. I was hooked. The Italian version is a little different than what I've found in the U.S., but it's similar and delicious!
Since joining our local CSA, I've nearly had my fill of arugula and have been challenged to find ways to use it up before the next week's supply ends up in my refrigerator. It seems to have the strange ability to increase in volume the more you use it. I keep it in a "green bag" in the vegetable crisper and, like the whiskers on a corpse, it seems to grow after death, so I never run out.
You have to try this recipe -- you can't imagine what it tastes like -- such an unusual combination and sooooo good. Thanks Irene.
Ooh! That sounds delicious. I never know what to with "rucola" either. It usually accompanies florentine steak, or is just a salad on it's own. Kind of boring actually. I'll have to try this recipe.
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