Potato Salad w/broccoli rabe and ricotta mint pesto
1 lb. red skin potatoes,
cut in half, roasted in a 400F oven until tender
½ lb. broccoli rabe,
grilled, cut in one-inch pieces
1/2C fresh corn
2 Tbsp. sherry wine
vinegar
3/4C cucumber, seeded,
coarsely grated
1C baby arugula
Ricotta pesto
1C packed mint leaves
1C whole-milk ricotta
cheese
1/4C olive oil
1/3C grated Parmesan
cheese
2 Tbsp. toasted pine nuts
salt and pepper to taste
Process the mint leaves,
ricotta, olive oil, Parmesan, pine nuts, salt and pepper in a food processor;
set aside. Toss the cucumber with a
generous pinch of salt in a small strainer.
Drain 15 minutes. Squeeze well to
remove excess moisture.
Toss warm potatoes and
vinegar together and let stand until room temperature. Add the broccoli rabe, corn and some of the
pesto to coat. Add the arugula and
cucumber and more pesto if necessary.
MAKES: 6 servings
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