Potato and Roasted Cauliflower Salad with Olives, Feta and Arugula
Yields
4-6 servings
Ingredients
1 pound new potatoes, rinsed and lightly scrubbed if the need it.
Kosher salt and freshly ground pepper
Juice of 1 lemon
Extra-virgin olive oil
1 pound cauliflower, cut into florets (1/12")
1/4 small red onion, thinly sliced
1/3 cup chopped pitted olives-a mix of black and green
1/4 cup pepperoncini, seeded, roughly chopped
1 tsp fresh thyme leaves
1/2 tsp dried chili flakes
3 oz feta cheese
1 handful arugula leaves, chopped
Directions
Put potatoes in a large pot of cold water and add salt until it tastes like the sea. Bring to a boil. reduce the heat to a gentle simmer, and cook until tender 20-25 minutes.Cool, smash with a fork to create lots of crevices. Add 2 tablespoon lemon juice. glug of olive oil, salt and pepper.
Heat oven to 375 degrees.
Put cauliflower in a bowl, add 1/4 cup olive oil and 1/2 tsp salt, toss to coat and spread on a rimmed baking sheet. Roast until browned and tender, 20-30 minutes. Add cauliflower to smashed potatoes.
Add olives, onion, pickled peppers, thyme and chili flakes. Toss and add some salt, pepper, olive oil and lemon and toss again.
Put feta in a food processor and pulse until creamy. With motor running, drizzle 3 tablespoons of olive oil.
Add dressing, arugula and season to taste.
Serve slightly warm or at room temperature.
Credit
Joshua McFadden