I hope that everyone has been enjoying the fresh produce that is becoming available!
Greens are superfoods (which is why so many people take “greens powder” as a health supplement). Super greens are loaded with vitamin K (good for bone health) as well as antioxidants, and a mineral that many people are deficient in – magnesium (which is important for relaxing the nervous system and muscular system). Greens are also alkalinizing and anti-inflammatory.
Here is a recipe for a delicious arugula salad which also includes some of the wonderful new potatoes that have just become available.
Enjoy!
Potato, Arugula and Italian Sausage Salad
This salad is a complete meal and is well worth the effort.
Ingredients:
- 1/3 cup thinly sliced red onion
- 1 lb small (1 1/2- to 2-inch) boiling potatoes
- 1 lb sweet or hot Italian sausage links
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 1/4 teaspoons salt
- 1/2 cup roasted red peppers, cut into 1/4-inch strips
- 1/2 lb arugula, coarse stems discarded (4 cups)
Preparation:
Soak onion in cold water to cover 15 minutes. Drain and pat dry.
Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
