Potato and Arugula Salad with Macadamia Nuts
Macadamia nuts are native to Australia and Hawaii. Roasted, they have a delicious nutty flavour with a creamy but crunchy texture. Almonds or cashews are good substitutes. Australian macadamia oil is available at gourmet food shops.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 235 |
| pro | 4 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 27 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 516 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 7% |
| vit C | 33% |
| folate | 18% |
-
1/4 cup (50 mL) macadamia nuts
2 lb (1 kg) fingerling or baby_potatoes, scrubbed (about 15)
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) each salt and pepper
3 tbsp (50 mL) macadamia oil or extra-virgin olive oil
1 tbsp (15 mL) lemon juice
3 cups (750 mL) baby arugula (or 1 bunch arugula)
Preparation:
In small skillet, toast macadamia nuts over medium-low heat until golden, about 5 minutes; coarsely chop. Set aside.
In large pot of boiling salted water, cover and cook potatoes until tender but firm, about 20 minutes. Drain and quarter lengthwise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Toss with vegetable oil and half each of the salt and pepper. Place on foil-lined rimmed baking sheet; roast in 450°F (230°C) oven, turning once, until crispy and golden, about 25 minutes. Arrange around edge of platter.
In bowl, whisk together macadamia oil, lemon juice and remaining salt and pepper; drizzle about 1 tbsp (15 mL) over potatoes. Add arugula to remaining dressing and toss to coat; arrange in centre of potatoes. Sprinkle with macadamia nuts.
In large pot of boiling salted water, cover and cook potatoes until tender but firm, about 20 minutes. Drain and quarter lengthwise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Toss with vegetable oil and half each of the salt and pepper. Place on foil-lined rimmed baking sheet; roast in 450°F (230°C) oven, turning once, until crispy and golden, about 25 minutes. Arrange around edge of platter.
In bowl, whisk together macadamia oil, lemon juice and remaining salt and pepper; drizzle about 1 tbsp (15 mL) over potatoes. Add arugula to remaining dressing and toss to coat; arrange in centre of potatoes. Sprinkle with macadamia nuts.
Source
Canadian Living Magazine: September 2006
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