I first served this salad this past March at an Ikaria-themed dinner and ever since I’ve had attendees and friends who have seen photos ask me for the recipe.
This past weekend I did cooking demos at the OPA! Fest at St. Nicholas Greek-Orthodox Church in Troy, Michigan and I also did a couple of cooking segments at Detroit TV stations. Below is the clip where I made this salad at FOX Channel 2.
http://www.fox2detroit.com/good-day/cooking-school-sponsored-by-andiamo/263428634-story
I must have recited this recipe 100 times already so hopefully this blog post with satisfy those still looking to try this fantastic salad that highlights Feta and Sweet potato. Enjoy!
Arugula Salad With Sweet Potato & Feta
(serves 4)
1 ½ lbs. sweet potatoes
5 scallions, thinly sliced
6 cups baby arugula, washed and dried
½ cup extra-virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. fresh mint
1 cup of crumbled Feta cheese
Fine sea salt and fresh ground pepper to taste
- Add the potatoes to a large pot, cover with water and bring to a boil. Reduce the heat to medium and simmer for about 12 minutes. Remove from the water and allow to cool. Peel and dice and add to a parchment lined sheet pan. Add some olive oil, salt and pepper and toss and place under your broiler for 5 minutes or until just browned around edges. Reserve
- Assemble your salad by adding to a large bowl your scallions, arugula, olive oil, vinegar and mint and sweet potatoes and Feta and gently toss.
- Taste and add fresh ground pepper and sea salt if needed, divide and serve.
