Sunday, September 13, 2015

Potato Salad w/broccoli rabe and ricotta mint pesto
1 lb. red skin potatoes, cut in half, roasted in a 400F oven until tender
½ lb. broccoli rabe, grilled, cut in one-inch pieces
1/2C fresh corn
2 Tbsp. sherry wine vinegar
3/4C cucumber, seeded, coarsely grated
1C baby arugula

Ricotta pesto
1C packed mint leaves
1C whole-milk ricotta cheese
1/4C olive oil
1/3C grated Parmesan cheese
2 Tbsp. toasted pine nuts
salt and pepper to taste

Process the mint leaves, ricotta, olive oil, Parmesan, pine nuts, salt and pepper in a food processor; set aside.  Toss the cucumber with a generous pinch of salt in a small strainer.  Drain 15 minutes.  Squeeze well to remove excess moisture.

Toss warm potatoes and vinegar together and let stand until room temperature.  Add the broccoli rabe, corn and some of the pesto to coat.  Add the arugula and cucumber and more pesto if necessary.
MAKES:  6 servings

No comments:

Post a Comment