Recipes

Cooking Demonstration: Potato and carrot salad with arugula pesto

jenicram

At the April 17th market, Amy Rindskopf put together a fabulous, seasonal, local salad using red potatoes from Oakdale Farms, carrots from Farmer Dave’s, scallions from Soluna Garden farm and chèvre from West River Creamery.

Ingredients

    • 4 red potatoes, diced
    • 4 carrots, diced
    • 2 cups arugula
    • 2 scallions, chopped
    • 2 oz chevre with chives
    • Pseudo salt, to taste
    • Olive oil

Preparation

      1. Boil potatoes until tender, drain. Boil carrots until tender, drain.
      2. Prepare pesto. In food processor, pulse arugula, scallions and chèvre. Add olive oil until smooth.
      3. Mix potatoes and carrots with pesto. Sprinkle with Pseudo salt to taste.

Enjoy!