Categories: Sides
Ingredients
- Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons Dijon mustard
- zest of one large lemon
- 3 tablespoons fresh lemon juice
- 2 teaspoons fresh thyme leaves (about 6 sprigs, stripped)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Salad
- 2 pounds baby red potatoes, halved
- pinch of kosher salt
- pinch of freshly ground black pepper
- 5 ounces baby arugula
- 2 medium carrots, julienned or coarsely shredded
- 1/2 cup walnut pieces, toasted
Directions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment.
- In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
- Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
- In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
- Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.