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
Vinaigrette
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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