Thursday, June 16, 2016

Warm Potato Baby Broccoli Salad with bacon
4 thick slices bacon (4 oz.) cut crosswise ½-inch thick
12 oz. baby gold Yukon potatoes
½ lb. baby broccoli, trimmed
1 tsp. spice rub of choice
2 ears fresh corn, kernels removed
1/4C cider vinegar
1/2C baby arugula leaves

2 Tbsp. balsamic vinegar
1 tsp. mustard of choice
3 Tbsp. olive oil
salt and pepper to taste

Preheat oven to 375F.  Prick the potatoes and roast until tender.  Cut in half.  Toss with apple cider vinegar while warm.  Cook bacon over moderately low heat, stirring occasionally, until crisp.  Transfer to paper towels and drain.  Remove to a plate.  Pour off all but 3 tablespoons of the bacon fat.  Add red onion and sauté until tender.  Add the corn and sauté a minute or two.  Remove vegetables with slotted spoon. 

Toss the baby broccoli with olive oil and spice rub and roast until tender – about 15 minutes.

In a large bowl toss the potatoes with the red onion and corn.  Add the broccoli and bacon and toss again.  Add some of the vinaigrette if desired and toss in the arugula.  Divide among plates and serve warm.
MAKES:  6 servings

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