arugula, brie, & purple potato salad
Brrr! It’s freezing lately in NY and all I’ve wanted to do is hibernate inside, watch movies, and make delicious things to eat. Between the weather and our move (we moved three weeks ago into a new place and town), I’ve been so busy and completely forgetting to blog. However, I have been cooking a lot in our new home since I finally unpacked all of our wedding gifts, most of which were kitchen items. Even though I’ve been cooking a ton I’m usually halfway through the meal when I mumble to my myself that I wish I would have blogged the recipe because it’s so good.
I knew in advance that this salad would be a winner so I planned some time to make it for lunch and take some semi-decent photos to entice you guys to make it. And make it you should, because it is one of the most delicious salad combos I’ve ever had. It’s actually a recreation of a salad I had in a pub in the city a few weeks back. It was such a tasty and interesting combination of ingredients I knew I had to make it at home. I made a huge bowl of it thinking I would snack on leftovers but my husband and I devoured the entire thing in one sitting. Recipe and instructions are below. Enjoy!
The base was a combo of baby arugula, watercress, and shaved brussels sprout. Such an unexpected but delicious base.
For the salad-
- A base of baby arugula, watercress, and shaved (or really thinly sliced) brussels sprouts.
- 1/2 cup toasted sunflower seeds
- 1/2 package sliced goat brie
- 1 cup (about 7 large dried figs), chopped
- 7-8 small purple potatoes, cooked and sliced
For the dressing-
- 1/2 cup 0% fat greek yogurt
- 2 tablespoons champagne vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 shallot
- 1/2 cup olive oil
- salt and papper to taste
Steps & Notes:
Mix all your greens in a large bowl. Top with the remaining 4 salad ingredients. When you are cooking the potatoes make sure they don’t get too done. You don’t want them to be mashing consistency, just soft enough to slice, so they still have some bite to them. I just boiled them but you could also roast them. Allow them to cool before tossing them into the salad. Also, if you can’t find goat brie regular brie would work just fine. Something about the goat brie was so delicious though I would take an extra glance around the cheese counter to try and find it. For the dressing, add the first 5 ingredients to the food processor and turn on, drizzling in the olive oil. When the dressing reaches your desired consistency turn off the food processor and season with salt and pepper to taste. Toss the salad with the dressing and enjoy!
