John Myers
Contents
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Ingredients
- 800 g Potatoes, small and waxy
- Salt and pepper
- Juice of 1 orange
- 1 tsp Dijon mustard
- 4 tbsp White wine vinegar
- 4 tbsp Olive oil
- 4 tbsp Vegetable broth, liquid
- 150 g Arugula
- 8 Tomatoes soaked in oil
- 100 g Black olives, without stone
Instructions
- Peel, cook and cut the potatoes into thin slices. Mix orange juice with 1/4 teaspoon salt, pepper, mustard and vinegar. Fold in the oil and stock, season to taste and add the sauce to the still warm potatoes, leave to stand for about 30 minutes. Wash, clean, sort and spin dry rocket. Remove stems, cut leaves into strips. Drain the tomatoes, pat dry and cut into strips. Add the rocket, tomatoes and olives to the potatoes. Mix everything and serve immediately. P.S. Tastes great with poultry or just like that
Nutrition
Serving: 100gCalories: 266kcalCarbohydrates: 1.6gProtein: 0.8gFat: 28.5g
