A traditional recipe that share Aristo Stavropoulos, Greek by birth and Quebecois by choice, which grew under an olive tree. In 2005, convinced that he had a high quality product, Aristo and his life partner Michèle created La Belle Excuse, a wonderful and delicious company devoted to fine gastronomy. What is La Belle Excuse? 6500 olive trees, 600 sales locations, 80 tons of olive oil per year, 15 pairs of hands to take care of the product, a family that pours its heart and soul into it and thousands of customers who make it all possible.
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.
For brunch, serve the chiffonade with soft-boiled eggs and lardons. You may also prepare this dish using Greek style potato leftovers.
- 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.
Add a drizzle of olive oil and freshly ground black pepper.
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