RECIPE: REC: Potato, Red Pepper, Arugula Salad with Caper Mayo. Forgot to post this last week.

RECIPE:
M

Marg CDN

Well-known member
This is my fav recipe for Caper Mayo. We have been eating this salad for about 25 summers now.

Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise

Serves 6

1 1/2 lb. small red potatoes, quartered, cooked until just tender in water with 1 t. salt

2 large red bell peppers, roasted and peeled

1 garlic clove

1 T. capers

1 egg yolk

2 t. fresh lemon juice

1/4 t. red pepper

3/4 c. olive oil

1 1/2 c. lightly packed arugula, coarsely chopped

Mash garlic & capers to paste in mortar, sprinkling with 1/4 t. salt.

Add to a bowl with egg yolk, lemon juice, black pepper and another 1/4 t. salt. Whisk until well blended. Or just do all of this in a food processor or blender.

Slowly whisk (whir) in oil drop by drop to make a mayonnaise until a thick emulsion is reached at about 1/2 the oil. Then whir in the remaining in a thin stream.

Toss potatoes & arugula with mayo until coated. Surround with red pepper strips.

Good stuff. Should be quite cold but it's really not a problem if it is not.

 
Marg, do I remember correctly that you grow your own Arugula? Was wondering

if you start it from seed, just scattering some seed?

 
I can answer that, Ang. Definitely use seed, and harvest it young. It grows very fast, like its

cousin the radish, and even though you can pick leaves from more mature plants, I don't like the stronger taste. I think it's better to pick young plants whole and scatter more seeds throughout the season.

 
LOL, I was looking for Mayo in the ingredients, but it's a lovely homemade recipe. question

Does the olive oil in the mayo "set up" too much if kept in the fridge for awhile? Can't wait to try this with the first fresh salmon.

 
Thanks Joe. I'm getting gardening fever now that I can see the soil. Snow has mostly melted.

 
I had to teach myself arugula-growing way back in the old days when all I could

get was at one store in the city. I convinced the produce guy to leave roots on for me. This was a 40 minute trip by the way, so I really did want it badly. (this was 25 years ago when it was an unknown)

I took off a few leaves to eat and planted the rest. THey grew. I continued to take leaves off and eventually let it go to seed. Seeds are easy to harvest.

It then took a few years before I learned how to plant it. It does best when crowded. I scatter the seed on turned soil and then just press it down with my little feet. I pick it to thin it when the plants are about 8" tall. When that starts to get too thin, I thn plant some more in another area.

That's the long story.

As Joe says, pick it when young. But if it carries on without you, the tougher leaves are terrific in an open-faced sandwich with roasted red peppers and goat cheese.

 
I don't actually know. I've only made this to eat instantly. I believe with little bits of

leftover salad, if I remember correctly, that it is still quite creamy the next day, after refrigeration.

 
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