Oh boy, oh boy, my family enjoyed this one. We ate this scrumptious Sesame Arugula salad for supper, so I did pair this one with some balsamic soy grilled steak and mushrooms. No recipe here today for that part of the mea – all focus on the salad. This one is a little more labour intensive if you want to include the crunchy grated potatoes that I topped the salad with. Here we go with this fantastic dinner option that is great on its own, or paired with additional protein.
Sesame Arugula
What’s included…
arugula 3 cups
red pepper 1 diced
carrot 1-2 large chopped
(dressing)
extra virgin olive oil 1/8 of a cup
lemon juice 1 lemon squeezed
sesame oil 1 tbsp
vinegar 1 tbsp
soy sauce 1 tsp
garlic clove 1 minced
raw honey 1 tsp (add more if you desire more sweetness)
pepper 1 pinch
(feel free to add salt if you desire, I find enough in the soy sauce)
(salad topper – crunchy grated potatoes)
potato 1 grated with cheese grater
extra virgin olive oil 1 tsp
garlic powder 1 pinch
salt & pepper 1 pinch of each
Putting it together…
Start with the salad topper. Preheat your oven to 425ºf. Thoroughly wash potato (keep skin on). Grate the potato and place in a mixing bowl. Add the rest of the salad topper ingredients and stir together with a spoon. Place on a baking stone or cookie sheet lined with parchment. Spread out the grated potatoes so they crisp up. Bake for 12-14 minutes, depending on your oven. I checked on the potatoes a couple times and flipped them to achieve a nice crispiness. Once done, set aside on a plate lined with paper towel to cool.
While the salad topper is cooling, thoroughly wash and dry all produce. In a salad bowl place arugula, diced red pepper and chopped carrots then set aside. Using a 1 or 2 cup measuring cup, whisk together all the dressing ingredients then add to salad bowl and toss all ingredients together. Plate salad and add the crunchy grated potatoes on top. If you choose, add your protein to your plate and enjoy!
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