Hey, did you know that salads don’t have to be boring? I remember back in the day going to Applebee’s or somewhere like TGIFriday’s or Chili’s and the salad bar would just be there – looking real sad. Now that doesn’t mean I didn’t have some of it once or twice in my life because I have but if that’s your idea of a salad, you’re missing out. I can’t say it loud enough SALADS DON’T HAVE TO BE BORING. Today’s arugula salad with goat cheese may seem basic at first glance but it is anything but basic – trust.
OK let’s start with arugula. I love it, do you? Apparently arugula has many, many health benefits – like other green, leafy veggies. I don’t know how true it is but you can do your own research about that. The flavor profile of arugula is a little more daring than other greens. It’s peppery and spicy in taste when compared to other leafy greens. It’s not going to burn your mouth or anything – so don’t get scared.
I love arugula on pizzas, in salads, on sandwiches – really anything. It’s great with honey or mustard based sauces – it’s really, really versatile despite the strong flavor profile. Oh, you can throw it in a pasta too! If you need more reasons why you should always have arugula on-hand, here are a few.
Arugula salad with goat cheese (and romesco potatoes)
Alright, now let’s talk about romesco. Have you ever heard of it? Allow me to tell you about one of my first introductions to romesco. It was when I lived in Atlanta and my friends and I would always go and have drinks and snacks at a place called, Twist. Is Twist even still open? Moving on…
At Twist (whose sister restaurant was called Shout and I know for sure is now closed), you could get tapas, sushi and a myriad of other items. I remember one dish in particular was like patatas bravas and it was served with a spicy tomato sauce like romesco. So what’s the deal exactly with romesco, you ask? Here we go; I’ll do my best to explain.
Romesco is a nutty tomato based sauce. The exact ingredients vary depending on where you look or who you ask. I think the sauce originated in Spain. Wherever it came from, its delicious. It’s perfect with potatoes and even fish – it’s pretty versatile – much like arugula. Full circle. I think the most civilized way to enjoy romesco is probably drizzled on something but let’s be honest: just give me some crusty bread and let me dip the bread in it. Oh yeah. #NoRegrets. Let’s make this salad.
UPDATE: Twist is closed.
Arugula salad with goat cheese & romesco potatoes
Ingredients
Potatoes
- ½ pound fingerling potatoes
- 1 tablespoon olive oil
- Salt
Romesco sauce
- 1/2 cup pistachios
- 1 large roasted red pepper
- 1 garlic clove
- 1/4 cup tomato puree
- 2 tablespoons flat-leaf parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- Salt and Pepper
Salad
- Arugula (a few handfuls)
- Goat cheese (however much you want)
- ¼ cup toasted nuts, of your choice
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Heat the oven to 400 degrees. Slice the fingerling potatoes in half, lengthwise and toss with the olive oil and salt. Pour on a baking sheet with aluminum foil or parchment paper. Be sure to arrange the potatoes cut side down (and don't overcrowd). Roast for 20 minutes.
- While the potatoes are roasting, make the romesco sauce. Place all the ingredients in a blender or food processor and blend until well combined.
- When the potatoes are done, toss them with about 1/3 cup of the romesco sauce then return them to the oven for another 10 minutes. Let them cool slightly.
Assemble the salad
- Here's the fun part: combine the arugula, goat cheese, potatoes, toasted nuts, lemon juice, olive oil, and salt if needed. Bon appetit!
