Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

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Published in: on September 3, 2016 at 6:17 pm  Leave a Comment  

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