Roasted Warm Potato, Pancetta and Arugula Salad
Recipe: #3550
December 17, 2011
Categories: Salads, Side Dishes, Onions, Christmas Fathers Day, New Years, Picnic, Romantic Dinner, Oven Bake, Oven Roast, more
"A very simple warm potato salad, tossed with crispy pancetta and peppery arugula. The dressing is a light mustard vinaigrette. A nice change from the traditional potato salads. This also makes a very nice side salad. I originally found the idea for this salad in a small cookbook that I purchased at the checkout aisle from the grocery store. After a few changes, this was the end result. It is best served warm as the potatoes, slightly wilt the arugula. Spinach could also be used, but the arugula really adds a nice peppery flavor to the dish."
Ingredients
Nutritional
- Serving Size: 1 (434.2 g)
- Calories 1009.1
- Total Fat - 66.2 g
- Saturated Fat - 13.9 g
- Cholesterol - 387.6 mg
- Sodium - 389.5 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.6 g
- Sugars - 1.8 g
- Protein - 93.4 g
- Calcium - 120.5 mg
- Iron - 7.9 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Potatoes ... Toss the potatoes with the olive oil and plenty of salt and pepper. Add the potatoes to a baking sheet lined with parchment paper or foil for easy clean up, and roast in the oven, middle shelf in a 400 degree oven, until crisp and tender, (about 20 minutes).
Step 2
Pancetta ... Add the pancetta to a small saute pan on medium low heat and begin to render. You shouldn't need any oil if you render it slowly - a non stick pan works best if possible. Cook the pancetta until golden brown and crisp. Transfer to a small plate lined with a paper towel to drain any remaining grease.
Step 3
Dressing ... Add the oil, vinegar, mustard, salt and pepper to a small bowl, or measuring cup and whisk well to combine. I actually prefer to use a small jar and simply shake the dressing. Add as much salt and pepper to your taste. Set to the side until ready to use - I prefer the dressing room temperature.
Step 4
Salad ... Remove the potatoes from the baking sheet and transfer to a plate lined with a paper towel to get rid of any extra grease and let them cool just a minute; you want them to stay warm ... just not HOT. Add the arugula, onion, and pancetta (once cooled) to a serving bowl, along with the warm potatoes and dressing, gently toss. The warm potatoes will slightly wilt the arugula.
Step 5
Serve ... Again, this can served as a side salad, a side dish, or as a main salad dish. ENJOY!
Tips
No special items needed.