Potato and arugula chiffonade recipe on Gourmetpedia

Ingredients

• - 500 ml / 2 cups Ratte potatoes (or any other variety), with or without peel, in wedges or diced, cooked
• - 1 Vidalia onion, finely chopped
• - 3 garlic cloves finely chopped
• - 60 ml / 1/4 cup extra virgin olive oil
• - Fleur de sel
• - 1 pinch of Cayenne pepper
• - 4 cups of young arugula leaves
• - lemon juice or traditional balsamic vinegar
• - extra virgin olive oil
• - freshly ground black pepper