email this pageIngredients
2 pounds potatoes, red-skin or fingerling
1 pound mixed baby summer squash
4 large shallots, thinly sliced
4 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
5 ounces arugula
Instructions
1 pound mixed baby summer squash
4 large shallots, thinly sliced
4 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
5 ounces arugula
1. Wash potatoes and baby squash and cut into bite-sized chunks.
2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
3. Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
5. Toss potatoes and squash with vinaigrette. Chill.
6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.
Recipe courtesy of Earthbound Farm, www.ebfarm.com
2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
3. Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
5. Toss potatoes and squash with vinaigrette. Chill.
6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.
Recipe courtesy of Earthbound Farm, www.ebfarm.com
