http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com A savoury blend of rosemary roasted purple potatoes, cauliflower, carrot, tossed with arugula leaves and a simple red wine vinaigrette. It's easy to make and and you can adjust ingredients to suit your own personal taste. I love starchy, earthy and nutty purple potatoes in this salad, but if you can’t find them, just use a mixture of new potatoes instead.
| Salad | Red Wine Vinaigrette |
|---|
- 750 g Roasted purple, cut into bite-sized pieces
- 350 g Cauliflower, separated into small florets
- 1 Carrot, cut into 2-inch pieces
- 1 tbsp Fresh rosemary leaves
- 4 tbsp Olive oil
- Sea salt
- Black peppercorns, crushed
- 1 handful Arugula
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- 60 ml Red wine vinegar
- 2 tbsp Lemon juice
- 2 clove Garlic
- 1 tbsp Dijon mustard
- 1 tsp Paprika powder
- Honey to taste
- Sea salt and black pepper
- 150 ml Olive oil
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- Mix 4 tablespoons of olive oil, salt, pepper and rosemary. Add potatoes, cauliflower florets and carrots and toss. Spread out onto a baking sheet and bake for 50 minutes, stirring occasionally, until tender and browned. Remove the pan from the oven and let cool to the room temperature.
- In a blender, mix the red wine vinegar, lemon juice, garlic cloves, Dijon mustard, paprika powder, honey, salt and pepper. With the machine running, gradually blend in the oil.
- Toss the baked purple potatoes and vegetables with arugula. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately.
http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com 
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