easier than a big, colorful salad for dinner? The potatoes go a long way toward
making this dish feel like dinner, but to make it even more substantial, top it
with a seared chicken breast.
Serves 4 as
a light main course or 6 as a starter.
baby arugula, washed and spun dry (12 loosely packed cups)
3 Tbs. red-wine vinegar
1/3 cup pitted Kalamata olives (about 15), finely chopped
1 tsp. Dijon mustard
2 tsp. chopped fresh thyme
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large russet potato (about 3/4 lb.), peeled and cut in
Kosher salt and freshly ground black pepper
3/4 cup finely diced red onion (1 very small)
1/4 lb. feta, crumbled (scant 1 cup)
1/2 lb. small ripe cherry (or grape) tomatoes, halved (1
arugula in a large bowl.
In a food
processor, pulse the vinegar, olives, mustard, and 1 teaspoon of the thyme. Processing
continuously, slowly pour in 1/2 cup of the olive oil and 3 Tbs. water to make
a loose dressing.
a liquid measuring cup.
Heat the remaining 2 Tbs. oil in a large (preferably
12-inch) nonstick skillet over medium-high heat for 30 seconds.
diced potatoes, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and cook,
stirring occasionally, until they begin to brown all over, 5 to 8 minutes.
heat to medium and cook until the pieces are just tender, another 4 to 5
onion and cook, stirring, until it’s soft and lightly browned, 3 to 5 minutes.
Stir in the
remaining 1 teaspoon thyme.
a bowl or plate.
heat to low and pour the olive vinaigrette into the pan.
stirring with a wooden spoon or spatula until the vinaigrette is warmed
through, about 1 minute.
vinaigrette to a liquid measuring cup and whisk to recombine.
Toss the arugula with about half of the vinaigrette or
enough to lightly coat.
arugula among four (or six) plates.
the potato and onion mixture and then the feta and tomatoes.
with some of the remaining vinaigrette (you may not need it all) and serve.
If you opt
out of topping the salad with a chicken breast, consider serving it with a bowl
of Lemon Chicken Soup and crusty bread.
information (per serving): Size : based on six servings, Calories (kcal): 300,
Fat (kcal): 24, Fat Calories (g): 220, Saturated Fat (g): 6, Protein (g): 5,
Monounsaturated Fat (g): 16, Carbohydrates (mg): 18, Polyunsaturated Fat (mg):
2.5, Sodium (g): 540, Cholesterol (g): 15, Fiber (g): 2.