Potato and Arugula Salad with Mustard and Roasted Garlic Dressing - alive magazine
2 heads roasted garlic Olive oil for drizzling over garlic 3 Tbsp (45 mL) sherry or red wine vinegar 1 shallot, finely chopped, soaked in ice water for 30…
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Cooking tools:
- Food processor
- Oven
- Aluminum foil
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Spoon
Ingredients
- 2 heads roasted garlic
- Olive oil for drizzling over garlic
- 3 Tbsp (45 mL) sherry or red wine vinegar
- 1 shallot, finely chopped, soaked in ice water for 30 minutes and drained
- 2 tsp (10 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 Tbsp (45 mL) olive oil
- 2 lb (1 kg) small potatoes
- 1/2 cup (125 mL) red wine vinegar
- 1 bunch arugula, trimmed
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