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POTATO - Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette Recipe courtesy of Bobby Flay Ingredients | |
| 2 pounds | baby red potatoes |
| Canola oil, for tossing | |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 cup | Lemon-Mustard-Tarragon Vinaigrette, recipe follows |
| 4 ounces | baby arugula |
| 4 ounces | soft goat cheese, in small pieces |
| Lemon-Mustard-Tarragon Vinaigrette: | |
| Zest and juice of 1 large | lemon |
| 2 tablespoons | Dijon mustard |
| 1 tablespoon | chopped fresh tarragon |
| 1 teaspoon | clover honey |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 cup | olive oil |
| canola oil, alternative | |
Directions
Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
Heat a charcoal or gas grill to medium-high.
Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
Lemon-Mustard-Tarragon Vinaigrette:
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified. Yield: about 1 cup
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-salad-with-arugula-goat-cheese-and-lemon-mustard-tarragon-vinaigrette.print.html?oc=linkback
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