Wednesday, December 14, 2011

healthy doesn't have to mean bland

For dinner tonight we had grilled tilapia seasoned with olive oil, black pepper, and salt served with a potato, orange, and arugula salad. Holy moley. We'll be eating it again. So, while those of you in the middle of the cold winter weather may not feel the urge to grill, those of us in tropical climates cook on! And this was incredible. The salad was so light with the orange slices and simple dressing and it complimented the fish, but the potatoes added some weight to the meal while the Gorgonzola and walnuts added creamy crunchiness that made us smile. I forgot, of course, to take a picture- I get so excited when it's time to try something new! But I can pass along the recipe anyway!


Potato, Orange and Arugula Salad

Ingredients

Potatoes:

  • Vegetable oil cooking spray
  • 1 1/2 pounds baby potatoes, halved
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Salad:

  • 2 medium oranges
  • 2 packed cups (2 ounces) arugula
  • 1/2 cup (2 ounces) crumbled Gorgonzola
  • 1/3 cup toasted chopped walnuts, see Cook's Note

Dressing:

Directions

Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.

Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.

Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.

Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

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