Recipes
Fennel, Potato and Arugula Salad with Toasted Walnuts
Chinese cabbage, also known as "Napa Cabbage" is an excellent source of calcium, vitamins C and K, and antioxidants! Cooke"What grows together, goes together!" A common phrase used in the culinary world that speaks true to this recipe. Full of seasonal ingredients and so simple to make, this recipe is one to bookmark and to go back to time and again!
Ingredient List
(Makes 8 small salads or 4 larger ones)
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1/2 cup walnuts
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1 1/2 pounds fingerling potatoes, sliced into 1/2-inch-thick rounds
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6 ounces haricots or other green beans, trimmed and cut into 2-inch segments
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2 tablespoons apple cider vinegar or other mild vinegar
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2 tablespoons plain yogurt (or sour cream)
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1 teaspoon Dijon mustard
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1 teaspoon coarse salt
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Freshly ground pepper
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2 tablespoons olive oil
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1 1/2 cups baby arugula
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1 cup cherry tomatoes (halved)
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1 medium bulb funnel (sliced thin)
Directions
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Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.
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Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.
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Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
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Whisk together vinegar, yogurt (or sour cream), mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
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Slice tomatoes and fennel.
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Arrange arugula, potatoes, and green beans on a platter, then sprinkle the tomatoes and fennel over top. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat. Enjoy <3
