Potato and arugula chiffonade Recipe
Potato and arugula chiffonade
Flavors of Greece
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

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.

For 4 servings

- 500 ml / 2 cups Ratte 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
- Fleur de sel
- 1 pinch of Cayenne pepper
- 4 cups of young arugula leaves
- lemon juice or traditional balsamic vinegar
- extra virgin olive oil
- freshly ground black pepper
  1. In a skillet on medium heat, sauté potatoes, onion and garlic in olive oil. Season to taste and cook for 5 to 8 minutes.
  2. 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.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****