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Categories:
extra-virgin olive oil lemon juice mustard thyme kosher salt freshly ground black pepper lemon baby red skinned potatoes kosher salt freshly ground black pepper red bell pepper arugula Gorgonzola cheese walnuts
Viewed: 15 - Published at: 5 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest of 1 large lemon
- 1 1/2 pounds baby red skinned potatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 yellow or red bell pepper, cored, seeded and cut into thin strips
- 4 cups arugula (about 4 ounces)
- 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
- 1/4 cup chopped walnuts, toasted, optional
Method
- Place an oven rack in the center of the oven.
- Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper.
- Set aside.
- For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth.
- Remove 3 tablespoons of the dressing and reserve.
- For the salad: Add the potatoes to the bowl and toss until coated with dressing.
- Arrange the potatoes in an even layer on the prepared baking sheet.
- Season with salt and pepper.
- Roast until golden and tender, about 40 minutes.
- In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula.
- Arrange on a platter.
- Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.
