Reviewed: Oct. 7, 2011

This is a fantastic salad. I was looking for something to do with some of my CSA box produce. I ended up using yukon gold potatoes instead of red, arugula, and adding some cherry tomatoes. Excellent! Will make again and again in my house.

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Reviewer:

Aack22

Reviewed: Jul. 10, 2011

My 5-star rating for this recipe speaks for itself as to how much I liked this salad. It's so refreshingly different and really delicious. This is something I'd expect to find in gourmet delis for a bazillion ridiculous dollars a pound. It lends an elegant, unique touch to the table and wakes up the same old cook-out. It would be terrific just as is, but because I have a bunch of stuff in the fridge I want to use I added red, yellow and orange bell pepper, which made this look very festive. For my own personal tastes I changed the white vinegar to 1 T. each of white wine vinegar and lemon juice - I don't like a particularly tangy dressing. I also gave it a couple of shakes of Penzey's Fox Point Seasoning and a drizzle of white truffle oil. I so dislike this expression, but I have to say it - this is a keeper.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 6, 2011

This is an excellent summer salad. I got fresh arugula and garlic at the farmers market and was looking for something unique to do with them. I did make a few small changes, other reviews emphasized a sort of wilted arugula approach, so I followed their advice. I also substituted red wine vinegar and added 1/2 teaspoon crushed mustard and 1/2 teaspoon sugar. These additions helped balance out the vinegar and arugula bitters. I served it as a side to chicken parmesan for a friends birthday and by the end of the night there were no leftovers! Thanks for the recipe!

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Reviewer:

1JenBug

Cooking Level: Intermediate

Home Town: Salida, Colorado, USA

Reviewed: Jun. 25, 2011

This was excellent. I like baby arugula so used that, and also, didn't have red skin potatoes on hand, so used russet (steamed them until just done, about 15 minutes or so, so they weren't mushy). It worked out great and I thought the leftovers wouldn't keep well, because dressed greens usually don't, but the arugula was still the same the next day - it kept well!

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Jun. 12, 2011

Amazing! This will definitely be added to our kitchen rotation. My husband said it was the best salad he'd ever had. It has a fabulous flavor, and it is so simple to make! I might add some shredded carrots and onions next time, but it is also delicious just the way it is. YUM

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Reviewer:

MrsZ

Reviewed: Apr. 24, 2011

I could taste the vinegar just a bit too much for my liking. I will try again and decrease the vinegar. Good recipe though!

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Reviewer:

NICOLE627

Cooking Level: Intermediate

Reviewed: Apr. 5, 2011

This is an easy and yummy recipe! I used some extra arugula (thanks to my co-op box), so I heated them up a bit with water to help them "shrink" a bit. I also added a little onion that needed to get used up and served the dish warm... There were no leftovers!

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Reviewer:

sbandfield

Reviewed: Feb. 3, 2011

I made this two days ago to use some of the huge package of arugula that I purchaed at Trader Joe's. I replaced the white vinegar with red wine vinegar and used a little less than 1/4 cup of EVOO and only one clove of garlic. I followed others advice and put the dressing and arugula in with the potatoes while they were still warm. I thought the salad was good, nothing special...but when I ate the leftovers for lunch today, it was very good. I could taste the garlic and the spiciness of the arugula. I would recommend making this in advance and letting it sit for at least a day for all of the flavors to meld.

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Reviewer:

Baker Lady

Cooking Level: Expert

Reviewed: Dec. 18, 2010

Great! I made some changes such as adding a chopped roasted red pepper and a chopped young sweet vidalia onion (greens included). I also added 2 small stalks of celery. In addition, i added a teaspoon of honey to the liquid ingredients (i also substituted apple cider vinegar for the white one). Delicious use of arugula!!

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Reviewer:

ming

Cooking Level: Intermediate

Living In: Weeki Wachee, Florida, USA

Reviewed: Dec. 15, 2010

To be honest, I had fairly low expectations for this recipe. The ingredient list looked lack-luster, but I was wrong! It was so good I could have turned it into the main dish! I made a few modifications based on the other reviews. I added 4 chopped hard boiled eggs for richness and switched one tablespoon of the white vinegar for red wine vinegar but most importantly, I added one teaspoon of sugar to the vinaigrette to mellow out the tang of the vinegar. This is a great alternative to your standard arugula salad!

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