Potato and Rocket Salad with Orange

Potato and Rocket Salad with Orange

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Potato and Rocket Salad with Orange
  • Potato and Rocket Salad with Orange
  • Potato and Rocket Salad with Orange
Potato and Rocket Salad with Orange

Potato and Rocket Salad with Orange

Cuisine

Argentinian

Recipe Description

I love this simple, rustic salad, a crowd favourite I whip out at every family barbecue. Why it works: bitey rocket (arugula) and tangy orange offset the creaminess of the waxy spuds, while the scatter of toasted almonds adds a nutritious crunch. 

Prep Time 5-10 Minutes

Cooking Time 40 Minutes

Difficulty Easy

Ingredient List

4 oranges
6 large boiling potatoes, peeled and sliced into 1-cm (½-in) thick
70 ml (2¼ fl oz) grape seed oil
200 g (7 oz) rocket (arugula)
100 g (3½ oz) almonds, toasted and chopped

Recipe Steps

First, peel the oranges. Segment the pieces of orange between the pith and set aside. 

Get a large, heavy-duty cast-iron frying pan and put over a medium–low heat. Toss the potato slices in the oil and place them flat on the pan for about 8–10 minutes on each side. Be careful not to completely overcook, but you want the potato to get some colour. Set aside and allow to come to room temperature.

For the vinaigrette, blend all the ingredients until fine and well combined. Lay the potatoes neatly on a platter and then spoon over some of the vinaigrette. In a large bowl combine the orange and arugula and arrange over the potatoes. Drizzle more vinaigrette on top and then sprinkle over the almonds and serve.

Sauce - Provided Pre-Prepared in the Atlas Box

Orange vinaigrette
100 ml (3½ fl oz) orange juice
50 g (1¾ oz) mustard
½ teaspoon salt
80 ml (2½ fl oz/⅓ cup) good-quality olive oil
½ teaspoon black pepper
1 shallot, roughly chopped
1 garlic clove, minced

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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