Potato and arugula chiffonade

Potato and arugula chiffonade

Serves : 4
Prep time : 10 min
Cook time : 8 min


  • 500 ml (2 cups) Fingerling 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
  • Sea salt
  • Pinch of Cayenne pepper
  • 1 L (4 cups) arugula
  • Juice of 1 lemon or traditional balsamic
  • Extra virgin olive oil
  • Fresh ground black pepper


— In a skillet on medium heat, sauté potatoes, onion and garlic in olive oil. Season to taste and cook for 5 to 8 minutes.

— Place the potatoes in a large salad bowl, add arugula and lemon juice; toss delicately.

FINALE — Add a drizzle of olive oil and fresh ground black pepper.

TRICK — Ideal served with grilled sardines, tuna steak or any smoked fish. Replace the lemon juice with a balsamic vinegar and garnish with fresh goat cheese, grilled pine nuts, olives, sun dried tomatoes, artichokes, etc.

NOTE — For brunch, serve the chiffonade with soft-boiled eggs and lardons. You may also prepare this dish using Greek style potato leftovers.