Warm Salad With Rocket Leaves And Potatoes Recipe

About this recipe

This warm salad combines the earthy flavors of Jerusalem artichokes, crispy turkey bacon, and the slight bitterness of radicchio, all brought together with a tangy balsamic dressing. Perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 2 x 1 kg Potato (0.95-1.05) Kg Pack Of 2 (Batata)
• 150 g Spring Onion (Kandychi Path)
• 50 g Rocket Leaves (Arugula)
• 500Ml Pietro Coricelli Aceto Balsamic Vinegar
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Boil 2 potatoes in salted water until just tender, about 10 minutes. Drain and let cool slightly before cutting into bite-sized chunks.
2. 2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add 2 finely chopped spring onions and cook until softened, about 5 minutes.
3. 3. Add the boiled potatoes to the skillet with the spring onions and cook over high heat, stirring occasionally, until the potatoes are golden and slightly crispy, about 5 minutes.
4. 4. Add 1 finely sliced spring onion to the skillet and sauté for 3 minutes until softened.
5. 5. Transfer the contents of the skillet to a large bowl. Season with salt and pepper, then drizzle with 3 tablespoons of balsamic vinegar and toss to combine.
6. 6. Add 2 cups of rocket leaves and 2 tablespoons of chopped parsley to the bowl. Toss everything together until well mixed.
7. 7. Serve the warm salad on plates and optionally top with shaved Parmesan for added flavor.