This simple, rustic salad is a crowd favourite 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.
Ingredients
- Oranges 4
- Boiling Potatoes 6 large, peeled and sliced 1 cm thick
- Grape Seed Oil 70 ml
- Rocket 200 g
- Toasted Almonds 100 g, chopped
Orange Vinaigrette
- Orange Juice 100 ml
- Mustard 50 g
- Salt ½ tsp
- Good Quality Olive Oil 80 ml
- Black Pepper ½ tsp
- Shallot 1, roughly chopped
- Garlic 1 clove, minced
Cook It
- First, peel the oranges. Segment the pieces of orange between the membranes 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 8ñ10 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 fi ne and well combined.
- Lay the potatoes on a platter and then spoon over some of the vinaigrette. In a large bowl combine the orange and rocket and arrange over the potatoes. Drizzle more vinaigrette on top and then sprinkle over the almonds and serve.
Excerpted from The Atlas Cookbook by Charlie Carrington (C) 2019 Reproduced by permission of Hardie Grant. All rights reserved.
