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By Nancy Buchanan- 1/4 cup slivered, toasted almonds
- 1/4 cup chopped roasted red bell pepper
- 1 Roma tomato, seeded and diced
- 1/2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 4 tsp. sherry wine vinegar, divided
- 7 Tbsp. extra virgin olive oil, divided
- 1 ½ lb. Idaho® Fingerling Potatoes, sliced lengthwise
- 6 cups arugula, washed and dried
- Zest of 1 lemon (optional)
Preheat oven to 400 degrees F.
In a blender, combine the toasted almonds, roasted red bell pepper, tomato, smoked paprika, cayenne pepper, salt, white pepper, 3 tsp. sherry wine vinegar and 4 Tbsp. extra virgin olive oil. Blend until smooth. Set aside.
Spray a rimmed baking sheet with non-stick cooking spray. Place the sliced fingerling potatoes on the baking sheet and drizzle all with 2 Tbsp. extra virgin olive oil, tossing to coat. Roast in the oven for 15 minutes or until potatoes are golden brown and tender. Remove pan from the oven.
While potatoes are roasting, in a small bowl, mix remaining 1 tsp. of sherry wine vinegar with 1 Tbsp. extra virgin olive oil. Place the arugula in a large bowl and drizzle with the sherry wine vinegar and olive oil mixture, toss to coat. Season with salt and cracked pepper to taste, if desired.
Divide the arugula among 6 plates. Place fingerlings on top of the arugula and top each with 1-2 Tbsp. of red bell pepper sauce. Garnish with lemon zest, if desired.
Serves 6
A nutrition and culinary professional, recipe developer, food stylist and photographer, Nancy Buchanan has had her work featured in Southern California as well as in national publications and on her blog A Communal Table.