Inns Magazine Issue 3 Vol. 20 Great Escapes Fall 2016 - Page 18

ROASTED POTATO SALAD WITH ARUGULA

3 lbs small Yukon Gold potatoes (halved if large)

3 tbsp extra virgin olive oil

2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbsp chopped fresh rosemary or thyme

Dressing:

2 tbsp sherry vinegar

1 clove garlic, minced

1 tbsp Dijon style mustard

kosher salt and freshly ground black pepper to taste

1/3 cup extra virgin olive oil

2 big handfuls baby arugula or more

Everyone loves this roasted potato salad with a vinaigrette dressing – lighter than mayonnaise and a delicious change.

Method:

1. Toss potatoes with olive oil, salt, pepper and rosemary or thyme and spread in a single layer on a sheet pan lined with parchment paper. Roast in a preheated 400F oven 40 to 45 minutes until browned and crispy. Stir after 25 minutes.

2. For dressing, whisk vinegar with garlic and mustard, salt and pepper and whisk in oil. Toss with warm potatoes. Just before serving toss potatoes with arugula.

makes 6 to 8 servings

SPICY STRAWBERRY SALAD WITH CHIVES

3 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp extra virgin olive oil

1/4 tsp kosher salt or more to taste

1 jalapeno, cut into chunks (or less)

4 cups whole strawberries, hulled

small handful chives, cut into 1" or 2" pieces

This savory salad was inspired by a side dish served at a Graffigna Wine event at Big Crow BBQ in Toronto. Dinner centered around an Argentinian barbecue (asado) where large chunks of meat are grilled slowly for hours, empanadas are served as appetizers, a variety of salads accompany the main course and lots of Malbec wine is consumed. To create this salad, Big Crow's chef, Chris Sanderson, worked with Argentina's celebrity chef, Fernando Trocca from Buenos Aires. They used fiery finger chilies in the dressing but jalapeno chilies are hot enough for me. Here’s my version.

Method:

1. Whisk together vinegar, maple syrup, oil and salt. Add jalapeno pieces and let them sit in the dressing about one hour or longer. Strain, pressing down on the chilies.

2. Toss strawberries with dressing and top with chives.

Makes 4 to 6 servings