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Potato Chips

Heat about 1 inch deep of vegetable oil in a heavy bottomed pan. Slice the raw potatoes paper thin using a sharp knife, keeping the slices separate. When the oil is hot (test by placing a chip in the oil), fry the slices until golden brown. Remove the chips using a pair of metal tongs or a slotted spoon. Drain on paper towels and sprinkle with coarse salt.

Sautéed Potatoes (Sauté right before serving salad)

Boil fingerling potatoes in salted water until tender. Drain and cool. Place in a small bowl and cover with olive oil. Add garlic and 2 teaspoons champagne vinegar to the oil. Let it stand at least 15 minutes (can be prepared a day ahead). Right before serving the salads, heat a heavy bottom sauté pan over medium-high heat. Cover the bottom of the pan with olive oil. Slice the potatoes into inch slices. Sauté until golden brown turning once. Divide between the four salads, drizzling the warm olive oil over the greens as you go.

Assembly

Place clean arugula, half of the chips, half of the vinaigrette, and salt & pepper in a bowl. Toss together until combined. Divide between four plates; top with sautéed potatoes & warm olive oil. Sprinkle with shaved Parmesan & remaining chips.


Yield: 4 servings
  • 2 bunches arugula, washed and dried
  • 4-6 fingerling potatoes, boiled
  • 4-6 fingerling potatoes, raw
  • 1/2 cup shaved Parmesan
  • 1 Tablespoon sliced garlic
  • 1 cup extra virgin olive oil
  • Mustard Vinaigrette (see below)

    Mustard Vinaigrette

    Yield:
    2 cups

  • 1/2 cup champagne vinegar
  • 1 Tablespoon shallots, finely chopped
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • 1 1/2 cups extra virgin olive oil
  • 1/2 cup shaved Parmesan

    Place all ingredients except olive oil into food processor or blender. Turn on and slowly stream oil into the mixture until well blended.

 
Vouvray "Cuvee Tradition," Francois Pinon 1997

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